1. Coarsely chop almonds and chocolate in a food processor.
2. Distribute half of mixture on a non-stick cookie sheet.
3. Cook butter and sugar in heavy non-stick sauce pan until temperature reaches 300 degrees. (Use a candy thermometer)
3. Spread butter/sugar mixture over chocolate/nut mixture in cookie sheet.
4. Distribute remaining chocolate/nut mixture on top of butter/sugar mixture.
5. When completely cool, break into bite size pieces and enjoy.
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