Almond Butter Crunch

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  • 1 cup butter
  • 1 1/3 cups granulated sugar
  • 1 tablespoon light corn syrup
  • 3 tablespoons water
  • 1 cup coarsely chopped blanched almonds, toasted
  • 4 (4 1/2 ounce) bars milk chocolate, melted
  • 1 cup finely chopped blanched almonds, toasted


  1. Melt butter in heavy 2-quart saucepan.
  2. Add sugar, corn syrup, and water. Cook, stirring often, to hard-crack stage (300 degrees F). Watch closely after temperature reaches 280 degrees F.
  3. Quickly stir in coarsely chopped nuts; spread in well-greased 13 x 9 x 2-inch pan.
  4. Cool thoroughly.
  5. Turn out onto wax paper; spread top with half the chocolate; sprinkle with half of finely chopped nuts.
  6. Cover with wax paper; invert and top with remaining chocolate and nuts. If necessary, chill to firm chocolate.
  7. Break into pieces.

Makes one 13 x 9-inch pan.

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