Instructions: Toast almonds in a slow oven (300 degrees) until light brown.

In a heavy saucepan, melt butter slowly. Add sugar and mix well. Cook slowly, stirring constantly, until mixture reaches soft-crack stage (270 degrees-290 degrees) on a candy thermometer. Remove from heat and stir in almonds. Pour immediately into a buttered cookie tin and spread thin.

Sprinkle chocolate chips over candy while hot; when chips are melted, spread out with spatula and sprinkle with finely chopped walnuts. Let cool and then break into pieces when chocolate is set.

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