2 cups of butter (4 sticks)
2 cups of sugar
¼ tsp salt
2 cups semi-sweet chocolate chips
1 cup sliced almonds
Pour softened butter, sugar and salt into heavy bottomed pot, cook on medium heat until bubbling/boiling. Stir often, but not constantly. You are waiting for it to be an amber color. A warm light brown.
While it’s cooking, place parchment paper on a cookie sheet/pan. When the butter mixture is the right color (it took me about 10-15 minutes) pour onto the parchment paper and spread to all corners with spatula or wooden spoon.
While still hot – evenly sprinkle the chocolate chips on top. Then use a little parchment paper on your hand to spread the chips on top. They will melt into a layer. Sprinkle with the almond pieces.
Put in fridge to set – about an hour. Break into pieces and serve or store for 2-3 weeks in an airtight container.
(You can substitute any kind of chopped nuts.)
Murphy LOVES this!
