Love does not consist in gazing at each other, but in looking outward together in the same direction. –Antoine de Saint-Exupery
This recipe is from June Dixon Oaks, from a cookbook I got as a newlywed.
- 2 cups sugar
- 2 cups (1 lb.) butter
- 1/3 cup water
- 2 cups almonds, sliced
- 2 large (8 oz. each) Hershey milk chocolate bars
Mix sugar, butter and water in a large saucepan. Cook over high heat until tan–276 degrees (285 degrees sea level). Pour over sliced almonds spread out on a jelly roll size buttered pan. Cool slightly. Sprinkle chocolate pieces on still warm candy. Let melt. Spread evenly with knife. Break in pieces when cool. Yields 2 lbs. of candy.