2 c. sugar
1 lb. butter (no substitute)
2 c. almonds, chopped large
2 (12 oz.) Hershey's milk chocolate chips
2 c. ground pecans

Slowly melt butter in heavy dutch oven. Add sugar and almonds. Turn to high heat. Stir constantly in an up and over motion with a wooden spoon until almonds are toasted and candy is toffee colored. 300 degrees on a candy thermometer, will be foamy.

Pour into 11 x 16 cookie sheet on heavy duty foil cut twice the length or width. Immediately sprinkle with 1/2 the milk chocolate chips. Start spreading once they have started to melt. Sprinkle with 1 cup ground pecans.

Fold extra foil over top and invert another cookie sheet on top and flip over. Sprinkle remaining chips on this side. Spread and sprinkle with the rest of pecans. Cook and break into pieces. Tips: Spray foil with Pam. Work quickly when doing the first side but allow the chips a few seconds to start melting before you spread them.