1 cup finely chopped almonds (or other favorite nut; chopped pecans are good)
¾ c packed brown sugar
½ c butter
½ c semisweet chocolate chips
Grease bottom and sides of 9 x 9 square pan.
Spread almonds in pan. Heat brown sugar and butter to boiling in 1 ½ quart saucepan over medium heat, stirring constantly. When it reaches a full, rolling boil, boil for 7 minutes, stirring constantly. Immediately spread evenly over almonds. Sprinkle with chocolate chips.
Cover pan with cookie sheet to trap heat in. Let stand about 1 minute or until chocolate chips soften (they will look shiny). Spread softened chocolate over candy. Cut into 1 ½-inch squares while hot. Refrigerate uncovered about 2 hours or until firm.