1 lb butter (salted, if you use unsalted butter add 1/4 tsp of salt)
2 c. granulated white sugar
1/2 c. slivered almonds
12 oz good quality dark chocolate
1 c. finely ground pecans
In a medium-large, HEAVY saucepan, melt butter and sugar together.
Cook over medium to medium-low heat, stirring constantly and making
sure to scrape the sides and corner, etc. until it reaches
288 on a candy thermometer. Add almonds when it reaches 250 or so.
Immediately pour onto an ungreased baking sheet and spread to desired
thickness (about 1/4 inch or so). Immediately sprinkle with chocolate chips,
let melt, and spread. Then sprinkle with ground pecans. Let cool, score, break into pieces.