1 cup slivered almonds, toasted
1 cup (2 sticks) unsalted butter
1 cup sugar
1/3 cup water
1/2 tsp. vanilla
1/4 tsp. salt
1 (12 oz.) pkg. milk chocolate chips
1 cup finely ground pecans

Place almonds in a single layer on a foil-lined baking sheet coated with non-stick cooking spray (Pam).

Combine next five ingredients in a heavy saucepan over high heat; bring to a rolling boil. Cook mixture for 15 to 18 minutes, stirring constantly, until a candy thermometer registers 310°F and mixture turns golden brown.

Immediately pour over almonds (do not scrape the pan or disturb almonds). Promptly sprinkle with chocolate chips.

When chips are melted, using a spatula spread the chocolate evenly to 1/2-inch from sides. Sprinkle with ground pecans. Cool completely; break into pieces and store in an airtight container.

Cooks Note: Use of a candy thermometer is recommended.

Submitted by: Dana Smith