Almond Crisp

Directions

1. 1
   In a deep saucepan, combine butter and sugar. Cook at medium-low heat, stirring constantly, to 210° on candy thermometer. Add almonds. Continue to cook and stir until temperature reaches 300°. Pour quickly onto a lightly buttered cookie sheet. Work fast and spread the mixture very thin. Spread half of the chocolate chips over the candy. As it melts, spread evenly over all. Sprinkle half the pecan meal evenly over the chocolate. When cool, carefully turn candy over onto counter. Melt the remaining chocolate chips in the top of a double boiler and spread evenly. Quickly add the remaining pecan meal. When cold and set, break into pieces.