1 lb butter
2 cups sugar
10oz almonds slivered not sliced
2 – 7oz Hershey’s Milk Chocolate bars
1 ½ cups fine chopped pecans
Heavy sauce pan, wooden spoon and large greased cookie sheet
Melt butter, add sugar and almonds. Cook on medium heat and stir constantly 5 to 7 minutes, until it takes on the color and consistency of vanilla pudding. At the end of ten minutes it should being to turn light tan. Stirring constantly it should could about another 4 to 5 minutes. It should then look like Carmel pudding. Remove from heat and pour onto greased cookie sheet, and let cool. Use a butter knife to put under and loosen from pan. Melt 1 bar of chocolate in a double boiler ad frost the top of the toffee and sprinkle with half of the pecans, let set. When completely set, flip over toffee and repeat with next chocolate bar and rest of the pecans, let set again. When completely set break apart with hands and enjoy.