- Cooking Time: 30 Minutes
- Servings: Tons
- Preparation Time: 10 Minutes
- 1 LB Butter
- 2 Cups Sugar
- 12 Oz Bag of Milk Chocolate Chips
- Almonds (grind coarse before starting the recipe) (I use about a cup to pour into the sugar/butter mixture and another cup for the top.) There was no specific measurement given to me.
Melt butter over medium heat in a medium sized non-stick sauce pan.
Stir in the sugar after the butter has melted. Cook, stirring constantly until you reach the HARD CRACK stage, 300 degrees, on the candy thermometer.
Remove the sugar and butter mixture from the stove and add the almonds, stirring them in immediately.
Pour them onto a buttered (I found silicon worked exceptionally well) cookie sheet that has sides.
Sprinkle the bag of chocolate chips over the hot mixture and when they are softened in a moment or so, spread them evenly over the hot mixture.
Sprinkle the remaining almonds over the chocolate.
Let it cool a bit and then put it into the fridge for 24 hours. Then bring it out and break or cut into bit sized pieces. (The directions say 24 hours, but after a couple hours you can break it up.)
*** You need a candy thermometer to make this ***