3 c. sugar
1 lb. butter (can use 1/2 butter or 1/2 butter)
1/3 c. water
2 c. almonds, toasted lightly in pat of butter

Boil to 288 degrees or until a light caramel color. Pour onto a large cookie sheet, 11'x7". Sprinkle 6 ounces chocolate chips over top. Spread when melted. Sprinkle chopped nuts over top of chocolate. When lightly cooled, line lightly and repeatedly with a thin sharp knife to break into squares.