-MARYBETH PEARSON GJMR13A-
2 c  Sugar
1 lb Butter
5 tb Water
1 c  Almonds; chopped raw
1 c  Almonds; chopped roasted
Chocolate; melted/ cooled

Melt butter, add sugar, water and raw almonds. Cook om medium to high
temperature (fast), stirring comstantly to prevent scorching. Cook to
305-310 degrees F. Pour onto buttered slab or cookie sheet to cool. (If
desired this may be scored into squares before it hardens). When cool,
spread with a layer of melted colled chocolate and sprinkle with roasted
almonds. Allow this to set up, then turn over and put more chocolate and
nuts, if desired. Break into pieces and store in an airtight container.