1 lb. (4 sticks) butter
1 lb. sugar (2 cups)
1 cup coarsely chopped almonds, divided
2 (6 oz. ea.) pkgs. chocolate chips, divided

Combine butter, sugar and 1/2 cup almonds in heavy 3-quart saucepan. Heat slowly to boiling point; boil gently until mixture reaches hard crack stage (305°F on candy thermometer), stirring constantly.

Pour onto large buttered jelly roll sheet. Sprinkle with half of chocolate chips; spread with spatula. Sprinkle with 1/4 cup almonds. Cool.

Flip over; sprinkle with remaining chocolate chips.

Place under low heat of broiler to melt chocolate. Spread with spatula. Sprinkle with remaining 1/4 cup almonds.

When cool, break into pieces. Store in an airtight container.

Cooks Note: Use of a candy thermometer is recommended.

Makes 80 pieces.