Christmas Crunch

Yield: about 1 3/4 pounds

Ingredients

Crunch

• 1 3/4 cups granulated sugar
• 1/3 cup light corn syrup
• 1 cup butter or margarine
• 8 ounces slivered blanched almonds, lightly toasted and finely chopped
• 2 (1 ounce) squares unsweetened chocolate, coarsely chopped

Chocolate Glaze

• 2 (1 ounce) squares semisweet chocolate, coarsely chopped
• 1 teaspoon shortening

Instructions

1. Grease a 15 1/2 x 10 1/2 inch jellyroll pan. Set aside.

Crunch

1. In heavy 2-quart saucepan over medium heat, heat sugar, corn syrup, and 1/4 cup water to boiling, stirring occasionally.
2. Stir in butter or margarine.
3. Set candy thermometer in place and continue cooking, stirring frequently, until temperature reaches 300 degrees F or hard-crack stage, about 20 minutes.
4. Remove saucepan from heat.
5. Reserve 1/3 cup chopped almonds. Stir remaining almonds into hot syrup.
6. Immediately pour mixture into prepared pan; spread evenly.
7. Cool in pan on rack.

Chocolate Glaze

1. In heavy, small saucepan over low heat, heat chocolate and shortening until melted, stirring occasionally. Remove saucepan from heat; cool slightly.
2. Remove candy in one piece from pan to cutting board. Spread chocolate over candy; sprinkle with reserved almonds, pressing them gently into chocolate.
3. Set candy aside to allow glaze to set, about 1 hour.
4. Break candy into pieces.
5. Store in layers, separated by wax paper, in tightly covered container to use up within 2 weeks.