Melt over hot (not boiling) water

Melt in heavy skillet

Add

• 2 cups sugar
• 1 cup unblanched almonds, sliced lengthwise
• 1/3 cup water
• 2 tablespoons corn syrup

Stir until sugar dissolves. Cook slowly, stirring occasionally to crack stage. Crack stage is reached when a drop placed in cold water forms a hard ball, or when candy thermometer indicates 290 degrees F (` 20 minutes of slow boiling). Pour ¼ inch deep into greased 10 X 15" pan. Allow to harden; spread melted chocolate over top and sprinkle with ½ cup chopped almonds or dip in melted chocolate. When brittle, break into pieces. Makes about 2 dozen pieces.

Recipe from Beulah Karney, Sky Top Test House, WBKB-TV, Vol. 2 No.1, January 1953.