- 1 lb. butter (not margarine)
- 2 c. granulated sugar
- 1/2 c. water
- 1/2 c. chopped almonds
- 3 chocolate candy bars
- 1/4 c. chopped almonds or as desired (for topping)
- Cook until hard ball stage in cold water.
- Add 1/2 cup chopped almonds and cook until it reaches cracked candy stage, 300°, on candy thermometer.
- Melt the 3 chocolate candy bars and pour on top and sprinkle chopped almonds.