1 c. chopped toasted almonds
3/4 c. chopped candied red cherries
1 c. butter
1 1/2 c. brown sugar
1 (6 oz.) pkg. (1 c.) semi-sweet chocolate pieces

Line 13"x9" pan with foil; butter foil. Sprinkle nuts and cherries over foil. Butter sides of 2 quart saucepan. Melt butter. Stir in brown sugar. Cook to boiling, stir constantly. Cook to 270 degrees or soft crack stage (about 15 minutes). Remove and pour mixture into pan. Let stand until surface is firm. Add chocolate pieces. Spread softened chocolate over candy. Chill until firm.