1 cup sugar
1 cup butter
1 cup chocolate chips
1/2-1 cup chopped almonds
Have an ungreased cookie sheet ready.
Combine butter and sugar, cook over medium heat for 20 minutes, until it is the color of caramel. Spread butter and sugar mixture quickly onto the cookie sheets (it hardens immediately). Sprinkle chocolate chips over candy. Spread with spatula when melted. Sprinkle with ground almond. Refrigerate for at least 1/2 hour - overnight. Break up by hand
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