Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-Nancy Speicher DPXX20A 1 c Sliced unblanched almonds
1 c Butter or margarine 1/2 ts Baking soda
1 c Granulated sugar 1/3 c Semisweet chocolate pieces
1/3 c Packed brown sugar 1/2 c Mock Pistachios* (optional)
2 tb Water

*See recipe for Mock Pistachios Grease 13x9x2" baking pan; set
aside. In 3-quart saucepan melt butter. Add sugars and water and mix
well. Bring to boil, stirring constantly. Place cany thermometer
insyrup and when it reaches 260F, stir in almonds. Boil to 300F
(hard-crack stage), stirring occasionally. Remove from heat; stir in
soda. Working rapidly, pour candy into greased pan, top with
chocolate pieces and let stand a few minutes until melted. Spread
chocolate evenly, then sprinkle with Mock Pistachios. Cool in pan on
rack. To serve, break in pieces. Store airtight with waxed paper
between layers in cool, dry place 4 weeks. Makes about 1-1/4 pounds.
Source - Woman's Day Nov. 1975

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