1 lb. real butter
2 c. sugar
1 lg. Hershey bar
8 oz. almonds

Grate Hershey bar; set aside. Chop almonds up fine; set aside. Line large cake pan with foil.

Cook sugar and butter to hard crack, 310 degrees, stirring constantly. Line pan with 1/2 almonds, half chocolate bar (almonds first). Pour on butter mixture. Top with remaining chocolate and almonds. Let sit overnight. Break into pieces. Will keep well in refrigerator or coffee can for quite some time.