Ingredients:
butter ( enough to butter pan)
2 cups almonds ( sliced or chopped)
2 cups sugar
2 cups butter ( a pound, no substitutions)
1/3 cup water
2 (8 ounce) milk chocolate candy bars (chopped) or 16 ounces milk chocolate chips ( I thought the chocolate chips worked better than the candy bars)
Directions:
Spread almonds evenly on a buttered 12 x 17-inch jelly roll pan. (I used a Silpat sheet and only buttered sides and that worked great).
Mix sugar, butter and water in a large saucepan. Cook over high heat until tan (295 F at sea level). It needs to be past the point where the mixture begins to turn tan. It will be a foamy, thick, medium tan. Be sure to stir constantly with a wooden spoon.
Pour over sliced almonds and spread as much as possible.
Sprinkle chocolate pieces over immediately. Let melt a minute or two and then spread evenly with knife.
When completely cool and chocolate is solid, break into pieces.
Servings: Serve
Time preparation: 10 min.
Time total: 16 min.