Almond Butter Crunch

Yield: one 13 x 9inch pan

Ingredients

• 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

Instructions

1. Melt butter in a 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.