"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
2 c. white sugar 1 lb butter (4 sticks) 1 big (I think 1lb Heresy's candy bar) 1 c. slivered almonds
Boil the sugar and butter until it is almond roca color (this takes awhile). Sprinkle about 2/3 of the almonds on a large cookie sheet with edges. Pour sugar butter mixture evenly over the almonds. Break the candy bar up and put on top of mixture. Give a minute for chocolate to melt then use a spoon the spread it all around. Sprinkle the rest of the almonds on top of the chocolate. Let cool for quite awhile (I sometimes put in it the fridge depending on how quick I want to eat it!). Break into pieces then serve. Very yummy!!
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