1 lb. (2 c.) butter
2 c. sugar
1/2 c. coarsely chopped almonds (skins on)
4 oz. dipping chocolate or Hershey bar
1/2 c. chopped almonds

Combine butter, sugar and the 1/2 cup almonds in a 3 quart saucepan. Boil gently, stirring constantly, until mixture is golden brown and a small amount dropped in cold water will crack (305 degrees). Pour at once into a large oiled baking pan with sides and if necessary spread thin. While mixture cools, melt chocolate over hot water, then spread on cold candy and sprinkle with additional nut meats. When chocolate is firm, break in irregular pieces. Makes about 2 pounds. Improves on storage.