2 cups sugar
1 cup butter (do not substitute butter)
1/4 cup white Karo syrup
1/4 cup water
1 cup chopped whole almonds with skins
1 teaspoon vanilla
1 large milk chocolate bar (8-ounces)


Blend ingredients except for Hershey bar, (reserving 2-3 tablespoons of the almonds to sprinkle on the top).  Cook until hard crack stage (310-degrees on a candy thermometer).  Pour and spread on buttered cookie sheet.  Put pieces of Hershey bar on top.  Let melt, spread or sprinkle remaining nuts on chocolate, pressing in the larger pieces.  Cool, chill, break into pieces.  Store in a cool place. 

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