Chocolate Almond Brickle
Sprinkle the nuts over the bottom of a well-greased 13 by 9-inch baking pan.
Melt the butter in a medium, heavy-duty saucepan over medium heat. Stir in the sugar. Bring to a boil, stirring constantly, until the mixture reaches 280 degrees F on a candy thermometer, about 7 minutes.
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