Here’s a rather busy card! When I cook, I like to make notes about how things turned out, or changes I made, on the recipe as well. I can’t guarantee I’ll remember what I ate for breakfast, let alone what I did on the recipe last time I made it. It looks like you need a candy thermometer for this recipe. Might as well head over to Williams Sonoma, because I’ve got several candy recipes for the next few days. Also, you may want to coarsely chop the nuts in this recipe.
1 cup butter
1 cup sugar
Combine, stir constantly, cook to 310, be careful not to burn
1/2 c blanched almonds – toast lightly
4 oz dipping chocolate
Add 1/2 the nuts, pour into 8×8 pan buttered
When cool, cover with 1/2 the chocolate and 1/2 nuts. When chocolate is firm, turn over and cover the other side.