Melt butter over high heat. Add sugar, stirring until
it foams up well. Continue over high heat, adding
almonds. Continue to cook, stirring continually until
mixture is color of mahogany and sugar is all melted.
(Take it off the heat for a moment if it starts to
smoke.)
Stir as you take it off the heat permanently and pour
quickly onto your biggest flat pan with sides. Tilt
to spread evenly. After 5 minutes, pour on chocolate
chips. When they have melted a bit, spread them over
the top of the hot mixture with a rubber scraper.
Scatter ground walnuts over the top, shaking to
distribute evenly.
Candy is thoroughly cooled when the chocolate is dull
looking. (Cool at least three hours at room
temperature.) Break into pieces and it's ready to eat.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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