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Ingredients

• 1 lb. butter

• 1 lb. granulated sugar (about two cups)

• Half cup coarsely chopped almonds

• Milk chocolate, optional

Method

Combine all ingredients in a heavy 3-quart saucepan. Heat slowly over medium heat to boiling point and boil gently until mixture reaches 305 degrees or until golden brown. Stir consistently while candy is cooking. When required temperature is reached, pour out on a well-oiled marble slab or baking sheet. Spread flat with an oiled knife. Let's stand several minutes, loosen bottom and mark into squares. Then if desired, candy may be covered with a thin layer of melted dripping chocolate and sprinkled with finely chopped additional almonds. When cool, carefully break into pieces.

Recipe by:
Jean Ness, GFWC-Women's Club of Falls Church, Falls Church, VA
Jean Dawson, FWC-Franklin Park Women's Club, Franklin Park, IL
Carol Oakland, GFWC-Vistarian, Bisbee, ND
Barbara Cornell, GFWC-Sorosis club, Starkville, MS
Taken from the General Federation of Women's Clubs' Centennial Cookbook