Yield: 12 servings
|2 \N||Cubes butter (NO margarine!)|
|1 tablespoon||Light Karo|
|2 \N||Separate cups finely chopped almonds|
|8 ounces||Hershey chocolate bar, broken into chunks.|
Butter a cookie sheet. Combine butter, syrup, sugar and water in sauce pan. Stir constantly over medium heat until candy thermometer reaches 300. Remove from heat. Stir in 1 cup almonds. Quickly spread out on buttered cookie sheet with buttered spatula (sometimes using hands covered with plastic bags and buttered helps). Place chocolate pieces on top, spread around as they melt. When chocolate covers all candy, sprinkle with other cup of chopped almonds. Press lightly.
Refrigerate ½ hours.