1 lb. butter
2 c. sugar
3 tbsp. plus 1 tsp. water
1 1/2 c. sliced almonds
8 oz. milk chocolate candy bar
Chopped pecans

Butter 10x15x1 inch pan. In heavy saucepan over medium heat, melt butter. Stir in sugar, water and almonds. Cook over high heat until mixture becomes caramel colored and candy thermometer reaches 235 degrees 7-10 minutes. Pour into buttered pan. Cool about 5 minutes.

Sprinkle with chocolate pieces; spread chocolate as it melts. Sprinkle with chopped pecans. Let stand in cool place until chocolate hardens. Break into small pieces. Makes about 2 pounds.