- 1 1/2 cups coarsely chopped almonds
- 16 ounce light brown sugar
- 1 pound of butter
- 24 ounce milk chocolate chips
Sprinkle 3/4 cup chopped almonds onto bottom of an 18 x 13 cookie sheet set aside
in a 2 quart saucepan combine sugar and butter over medium high heat while stirring frequently for several minutes until bubbly and thick.
Use a candy thermometer cook until 290° watch carefully after 280° to prevent burning at 290° remove from heat.
Poor candy over almonds on cookie sheet let stand for five minutes
melt chocolate chips and microwave with 1 teaspoon shortening or oil
microwave in 32 second increments stirring until smooth
allowed to set for few hours once completely set and hard break into pieces
makes 2 pounds