- 1/2 lb. cold or frozen butter
- 1 cup sugar
- 1 tablespoon water
- 4 large milk chocolate Hershey bars
- 1 cup almonds, roasted and cooled
- 2 1/4 cups whole almonds-divided
Roast almonds. Chop chocolate bars in food
processor, then chop roasted almonds in processor.
Layer 1/2 of the almonds and 1/2 of the chocolate in 8x11 glass dish.
In saucepan, melt butter, then add water and sugar
and cook over medium high heat, stirring constantly
until it reaches the color of peanut butter. Pour over
nut/chocolate in dish, then follow with remaining
chocolate and almonds.
After toasting 2 1/4 cups almonds, chop 3/4 of the
almonds into small chunks. After combining butter and
sugar, when it reaches 240, pour remaining 1 1/2 cups
whole almonds into bubbling candy and stir until it
Refrigerate for a few hours and then break apart.
May be frozen