- 1 cup almonds, finely chopped
- 1 cup butter
- 1 cup brown sugar, packed
- 1 cup milk chocolate, shaved
Sprinkle 1/2 cup almonds on buttered 10x6" baking pan. Combine butter and brown sugar in medium saucepan. Stir over medium heat until mixture comes to full boil. Cover over medium-low heat, sturring constantly, until mixture reaches hard crack stage, or temperature of 290 degrees on candy thermometer, approximately 12-14 minutes. Pour mixture over nuts. Sprinkle shaved chocolate on top of mixture, spread evenly and sprinkle with remaining nuts. When cool, bread into pieces.