1 cup unblanched (skin on) whole almonds 1 cup butter 1 cup sugar 1/2 tsp. vanilla 1/4 tsp. salt 1 12-oz. pkg. milk chocolate chips (2 cups) 1/4 c. pecans, finely chopped (optional)
Toast almonds by spreading them in a single layer on a plate and microwaving on high for 3 minutes (stir after each minute).
On a foil-lined baking sheet arrange almonds in a single layer over an area measuring approx. 12Ã—7 inches.
In a heavy 2-quart saucepan combine butter, sugar, vanilla, and salt. Cook over high heat, stirring constantly with a clean, dry, wooden spoon till butter is melted. Continue cooking and stirring for 5-7 min. till candy is the color of the unblanched almonds. (It will start smoking slightly.) Immediately pour candy, without scraping pan, over almonds, covering all nuts.
Sprinkle chocolate chips evenly over the hot candy. Wait 1 minute and spread the melted chocolate until it is smooth. Sprinkle with pecans.
Let cool and break into pieces. Store in a tightly covered container in the refrigerator.
Makes 2 pounds or 25 pieces.
Let me know how you like it!