From Duane & Trish’s kitchen
- 1 ½ cup butter
- 2 cups brown sugar
- 1 cup sliced almonds
- 5 oz semi -sweet chocolate
- ground almonds
Put butter and sugar in a heavy pot. Cook, stirring with a wooden spoon, until candy thermometer reads 200°F. Add sliced almonds and continue cooking until thermometer reads 300°F. Spread in greased 9×12″ cookie sheet. Refrigerate to harden.
Melt chocolate in a double boiler. Brush top side of candy with chocolate, using a pastry brush. Sprinkle with ground almonds while still warm. Let harden.
Remove candy from pan and turn upside down. Repeat spreading of chocolate and ground almonds on the top side.
Refrigerate to set chocolate. Break into pieces using large knife or hammer.