• 1 C real butter (2 sticks) – DO NOT — USE MARGARINE
  • 1 C sugar
  • 3 Tbsp water
  • 1 tsp light karo corn syrup
  • 1/2 C slivered almonds
  • 1 C chopped pecans
  • 1 C chocolate chips


  1. Melt butter in saucepan (preferably non-stick and heavy duty)
  2. Once melted, add sugar, water and karo syrup
  3. Cook and stir mixture over medium heat until sugar is no longer grainy – all mixed together
  4. Raise heat to medium high and let boil
  5. Stir occasionally (DO NOT OVER STIR) until it reaches 290 degrees on the candy thermometer – it will be light/medium brown in color
  6. Remove from heat and quickly stir in the slivered almonds
  7. IMMEDIATELY pour into ungreased cookie sheet and spread as thin as you like
  8. Wait a few minutes and then pour the choc chips over mixture – once melted, spread the choc to cover entire top
  9. Sprinkle chopped pecans over entire chocolate and press the nuts into the chocolate
  10. Freeze until chocolate is set, approx. 15 minutes
  11. Crack and eat


  1. Store in an airtight container at room temperature
  2. You may choose to use more or less slivered almonds inside or even use chopped almonds on top instead of pecans on top.
  3. Also, you may use any kind of chocolate. like white, milk or semi-sweet (dark), it just depends on what you like.