- 1/3 cup butter
- 1 cup honey
- 2 cups almonds, toasted and chopped
In a cast iron skillet (has to be cast iron) melt butter and honey. Cook and stir over medium heat until bubbly. Continue stirring constantly until golden brown, 5 – 8 minutes. Add Almonds and cook one more minute. Pour into buttered jelly roll pan and let cool at room temperature until partially set. Score into squares and chill in refrigerator. After chilled, break into squares and wrap in waxed paper if desired. If left out on a plate, for some reason (?) the pieces will just disappear!