1 lb. brown sugar
1 lb. butter
12 Hershey bars
2 pkgs. (3 oz. each) sliced, unblanched almonds
Candy thermometer

Butter bottom of 9x13 pan. Spread one package of almonds evenly in pan. Lay 6 candy bars on top of almonds.

Cook butter and brown sugar over medium heat, stirring almost constantly to 310 degrees (hard crack stage on thermometer). Pour this mixture over candy bars in pan.

Lay remaining Hershey bars on top of hot mixture and spread remaining almonds on top. Cool overnight. Do not cool in refrigerator.