Spread almonds into square greased pan. Put sugar,
butter, water, and salt into a large microwave
proof bowl. Microwave for about 10 min. Keep an
eye on mixture as it will triple in volume and may
burn if overcooked. It should turn light brown.
Spread over almonds. While it cools, melt
chocolate and spread over hardened mixture. Freeze
to set, then break into pieces. Store in tin can.
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