80 pieces or 1 5/8 lb.
1 lb. butter
1 lb. (2 c.) sugar
1/2 c. coarsely chopped almonds (leave skins on)

Combine all ingredients in a 3 quart heavy saucepan. Heat slowly to boiling point and boil gently until mixture reaches 305 degrees (hard crack stage) or until golden brown. Stir constantly while cooking. Pour out onto well oiled marble slab or large baking sheet. Spread flat with oiled knife. Let stand several minutes. Loosen bottom and mark into squares. When cool, break into pieces. Keep lightly covered. Flavor improves if allowed to mellow several days.

Variation: Top with other layer of melted dipping chocolate and sprinkled with additional chopped nuts before breaking into pieces.