2 1/4 cups sugar
1 cup water
1 pound butter, not oleo or margarine
2 cups sliced or slivered almonds
1 6 ounce package semi sweet chocolate chips
Put sugar into a medium sauce pan and pour water over. Do not stir. Cover loosely. Cook 6 minutes. Add butter one stick at a time and stir each till completely melted. As soon as the last stick is melted, add the two cups of almonds and stir continuously till the mixture turns a rich auburn color. You will think you are burning it but cook till auburn. Pour into two cookie sheets and spread as thin as possible. While hot pour melted chocolate chips and spread over entire top surface. Let cool two or three hours and break. Store in zip lock bags.
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