Cook sugar and margarine, stirring constantly to a hard crack stage or good caramel color. Grease pan and sprinkle about 2/3rds of the chopped almonds on bottom. Pour caramel mixture over it and spread broken Hershey pieces over the hot carmel. As chocolate melts, spread around to cover, then sprinkle the rest of the chopped nuts. Refrigerate. When hard break up in small pieces. (Dec. 1983)
By Great Granny Vi from Moorpark, Ca.
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