In electric skillet, melt butter. Add sugar, almonds and water. Place candy thermometer into mix. Temperature of skillet should be about 400 degrees. Cook, stirring constantly to hard/crack stage on thermometer. Pour mix quickly onto a large jelly roll sheet (large cookie sheet with sides). Spread very quickly. Cool in refrigerator. Melt chocolate chips over double boiler. Spread over cooled candy and sprinkle walnuts while chocolate is still soft. Press nuts into chocolate to secure. Cool again. Break into pieces and store in an airtight container.
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|Serving Size: 1 Serving (2435g)|
|Recipe Makes: 1|
|Calories from Fat: 6169 (52%)|
|Amt Per Serving||% DV|
|Total Fat 685.4g||914 %|
|Saturated Fat 310.6g||1553 %|
|Monounsaturated Fat 226.9g|
|Polyunsanturated Fat 106.5g|
|Cholesterol 976.1mg||300 %|
|Sodium 2658.5mg||92 %|
|Potassium 3874.4mg||102 %|
|Total Carbohydrate 1489.5g||438 %|
|Dietary Fiber 62.2g||249 %|
|Sugars, other 1427.3g|
|Protein 95.9g||137 %|
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Calories per serving: 11904
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