Chocolate Almond Brickle

• 2 1/2 cups almonds, toasted and coarsely chopped, divided
• 1 cup (2 sticks) butter
• 1 1/2 cups packed brown sugar
• 1 3/4 cups (from 11.55-ounce package) milk chocolate morsels
• Refrigerate for about 20 minutes. Break into bite-size pieces.

1. Sprinkle the nuts over the bottom of a well-greased 13 by 9-inch baking pan.
2. Melt the butter in a medium, heavy-duty saucepan over medium heat.
3. Stir in the sugar.
4. Bring to a boil, stirring constantly, until the mixture reaches 280 degrees F on a candy thermometer, about 7 minutes.
5. Pour the hot mixture over the nuts; let stand for 5 minutes.
6. Sprinkle with morsels.
7. Let stand until morsels melt and become shiny and soft, about 5 minutes.
8. Spread evenly.

almonds, butter, brown sugar, milk chocolate, refrigerate

Taken from www.foodnetwork.com/recipes/chocolate-almond-brickle-recipe.html (may not work)