1/2 cup (1 stick) butter
1 1/2 cups sugar
1 cup sliced almonds, divided
dash of salt
1 (16-18 oz.) almond milk chocolate bar, melted

Melt butter in iron skillet. Add sugar, 1/2 cup almonds and salt. Stir. Cook until golden brown (300-310°F on candy thermometer).

Pour on ungreased cookie sheet and spread thin.

Spread half of melted chocolate and 1/4 cup nuts over warm candy.

When cool turn over and pour remaining chocolate and nuts on top.

Makes 2 1/2 pounds.