2 c. butter
2 c. sugar
2 c. sliced almonds
1 lb. milk chocolate

Melt butter in Dutch oven. Add sugar and cook over medium high heat until mixture comes to a boil. Reduce heat to medium and boil 5 minutes, stirring frequently. Add 1 cup almonds and cook stirring constantly, until mixture reaches hard crack stage (300 degrees).

Remove from heat and immediately pour onto two buttered aluminum foil covered cookie sheets, spreading until 1/4 inch thick. Cool until candy is hard.

Place chocolate in top of double boiler and bring water to a boil. Reduce to low and cook until chocolate melts. Working quickly, spread chocolate on top of cooled candy. Sprinkle with remaining almonds. Press almonds lightly into chocolate. Chill until firm. When firm break into pieces.

Yield: approximately 3 1/2 pounds.