1 1/2 c. sugar
1/4 c. cold water
3/4 c. light corn syrup
1/4 c. butter
3 sqs. unsweetened chocolate
1 c. light cream heated
1 c. roasted almonds
2 tsp. vanilla
1/8 tsp. salt

Combine first 4 ingredients in saucepan. Bring to a boil. Stir in the chocolate. Cook over heat, medium to 240 degrees, stirring occasionally. Add hot cream, a little at a time, stirring constantly. Cook to 246 degrees. Remove from heat and cool to 220 degrees. Stir in last 3 ingredients. Pour into buttered platter. Cool. When cool enough to handle, form into rolls and roll. Cut crosswise into pieces and wrap in clear plastic wrap.

This is really delicious. To roast the almonds; place on a cookie sheet in 350 degree oven. Watch carefully to prevent burning. It doesn't take long. My son's favorite candy.