Instructions: Melt butter and sugar in large, heavy saucepan over high heat, stirring until mixture foams vigorously. Reduce heat to low and stir 5 minutes. Increase heat to high and add almonds, stirring until nuts begin to pop, about 5 minutes, then reduce heat. Continue to cook 7 minutes. Candy should caramelize slowly to medium-brown color. If candy darkens too quickly, remove from heat but continue to stir 7 minutes.

Pour candy into 15- by 10-inch jellyroll pan. Let cool. Melt chocolate chips in top of double boiler over simmering water. Spread half of chocolate over candy, then sprinkle with 3/4 cup chopped walnuts. Cool, then flip candy over. Coat other side with remaining chocolate and sprinkle with remaining nuts.

Break into pieces when cool. Store in airtight container.

This recipe yields 1 1/2 pounds, about 60 pieces.

Yield: 1 1/2 pounds

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