Directions

Combine sugar and butter in pan on a medium heat. Stir continuously with a wooden spoon until candy thermometer reaches 305 degrees (hard cracked stage). Add 1/4 cup almonds at about 300 degrees if wanted. Mixture will be a toasty brown color. Pour mixture onto a large cookie sheet with 1/2 inch lip. Allow to set for a minute or so. Lay chocolate bar on top. Let it melt then spread. Sprinkle almonds over the top. Let it cool. Break apart with the tip of a knife. Enjoy!