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.
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|Serving Size: 1 Serving (2328g)|
|Recipe Makes: 1|
|Calories from Fat: 7441 (61%)|
|Amt Per Serving||% DV|
|Total Fat 826.8g||1102 %|
|Saturated Fat 472.9g||2364 %|
|Monounsaturated Fat 247.5g|
|Polyunsanturated Fat 49.8g|
|Cholesterol 1950.4mg||600 %|
|Sodium 5228.3mg||180 %|
|Potassium 1539.3mg||41 %|
|Total Carbohydrate 1240.2g||365 %|
|Dietary Fiber 22.4g||90 %|
|Sugars, other 1217.7g|
|Protein 46.8g||67 %|
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Calories per serving: 12207
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