Yield: 25 Servings
|2 cups||Butter (no substitute)|
|1 pack||(2-oz) sliced almonds|
|1 pack||(6-oz) chocolate chips|
Combine sugar, butter and water in a large saucepan. Melt slowly and stir frequently. When sugar is melted, raise temperature to medium and cook to hard crack stage. Stir in almonds. Pour onto buttered 12x18 cookie sheet.
Let this cool. Melt chocolate chips over low heat and spread over candy.
Let chocolate set. Break into bite-sized pieces. Store in tightly covered container. Yield: 25 pieces.
BECKY POWELL JACOBS
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .