SLOWLY MELT IN HEAVY BOTTOMED KETTLE:

1 lb. butter

Then add:

2 c. sugar
2 c. blanched almonds

Turn up heat to high, and with wooden spoon stir with an up-and-over motion until almonds are toasted and candy is taffy-colored. (About 10 minutes or 300 by candy thermometer).

Pour into ungreased pan (about 12 x 18 inches). Cover with 1/2 pound grated sweet chocolate (or large package chocolate bits). This will melt and can easily be spread. Sprinkle on 1/2 cup chopped pecans and cool (overnight). Break into pieces.

MORE NOTES: When candy registers about 280 slide pan off heat for a moment, continuing stirring. Do this about twice. Keeps almonds stirred off bottom without burning. Turn pan slightly from side to side so spoon can contact all parts of bottom of kettle.

(Makes about 3 1/2 pounds) and keeps a long time. Store in airtight container.