2 c. sugar
1 lb. butter
1-2 T. karo syrup
Bag of semi-sweet chocolate chyps.
Put butter in iron skillet on medium high. Gradually add sugar & karo. Cook until golden brown, crispy-like peanut brittle. Add 1/2 c. chopped almonds and leave on burner. Stir in almonds & let cook a little. Pour on cookie sheet. Cool in refrigerator. When cool, take out & turn over. Melt 1/2 of chocolate chips. Pour melted chocolate chips on back side. Refrigerate until chocolate hardens. Melt other chocolate chips. Turn over & add remaining chocolate & almonds.
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