INGREDIENTS

INSTRUCTIONS

MARYBETH PEARSON GJMR13A
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Guess who created pleasure. He might just know a thing or two . . .”