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.)
Pairs Well With
I went to a party at a bar years ago and someone had brought this candy. I couldn't stop eating it and finally asked her where she bought it and she said she made it. Since I didn't know this woman it took me weeks to track her down to get the recipe. I now make it every year for Christmas and we all love it. I give it as gifts too....never heard a complaint! As a matter of fact, people ask for it all the time.
*** You need a candy thermometer to make this ***