FOR NUT CRUNCH:

3 c. sugar
1 lb. butter

Cook and stir in heavy skillet until 300 degrees on candy thermometer. Pour quickly into large buttered jelly roll pan or 3 (9"x9") pans. Sprinkle with nuts while hot or quickly stir nuts into mixture before pouring into pans. When cool, cut or break into pieces.

FOR ALMOND ROCA: Spread above mixture into buttered pans and spread with melted chocolate bars and sprinkle with chopped almonds.