-Linda Rehberg
2 c Butter
2 c Sugar
6 tb Water
10 oz Slivered almonds
12 oz Semi-sweet chocolate chips
1 c Walnuts; chopped
In electric skillet, melt butter. Add sugar, almonds and water. Place
candy thermometer into mix. Temperature of skillet should be about 400
degrees. Cook, stirring constantly to hard/crack stage on thermometer. Pour
mix quickly onto a large jelly roll sheet (large cookie sheet with sides).
Spread very quickly. Cool in refrigerator. Melt chocolate chips over double
boiler. Spread over cooled candy and sprinkle walnuts while chocolate is
still soft. Press nuts into chocolate to secure. Cool again. Break into
pieces and store in an airtight container. Makes: 4 lbs.
