2 cups granulated sugar
1 1/2 cups Karo syrup (white)
4 cups cream
1 regular sized can Borden's Eagle Brand sweetened condensed milk
1 (8 oz) bar minus 1 square (about 3/8 lb) Baker's unsweetened chocolate (grated)
3/4 lb blanched almonds (or Macadamia nuts are good, too)

A heavy bottomed medium (1 1/2 to 2 quart) saucepan
A straight edged wooden or hi-temp silicone spatula or spoon
A candy thermometer

Have ready a well-oiled cookie sheet (peanut, vegetable or food grade mineral oil) - do not use non-stick spray.

Be sure to use an accurate candy thermometer for best results.

Because of the cream in this candy, it is likely to burn unless a heavy bottomed saucepan is used and the mixture is stirred constantly from start to finish with a wooden or silicone spatula. Be sure your silicone spatula is rated for temperatures above 350°F.

In the saucepan, combine ingredients, mixing well. Fit candy thermometer. Over medium high heat, bring mixture to a good boil. Add shaved chocolate being careful not to splatter (sugar is hot and will burn!)

Cook, stirring constantly, until candy thermometer reaches 238°F (in Winter) or 240°F (in Summer). Add 1/2 teaspoon of your best quality pure vanilla extract and 3/4 pound chopped nuts. Stir well and carefully pour out to 1/2-inch thickness in the oiled pan. Let cool.

When cold, turn out onto a wooden cutting board or marble surface and cut into squares to a large, sharp knife that has been coated with oil. Cut into small squares. Wrap each in a piece of wax paper and twist each end. Store in a cool non-humid place or refrigerate if in a high-humidity or warm environment.

Submitted by: Belle