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Chocolate Almond Butter Crunch




Source of Recipe


Denise


List of Ingredients




About 1 1/2 lbs.
1 cup butter
1 cup sugar
2 T. water
1 T. light corn syrup
1 cup finely chopped blanched almonds
1 (6 oz.) pkg. semisweet chocolate pieces


Recipe



1. Butter a baking sheet (a little smaller than jelly roll, if you have
it.) Set aside.

2. In a 2 quart saucepan, over a low heat, melt butter.
Add sugar and heat to boiling, stirring constantly. Stir in the water and
the corn syrup. Cook over medium heat, stirring constantly, until the
mixture reaches about 290 degrees on a candy thermometer. Remove from heat
and stir in almonds.

3. Pour the candy mixture onto prepared baking sheet
and spread to about 1/4 inch thickness. As the crunch cools, loosen from
the baking sheet with a spatula.

4. Melt the chocolate pieces over
simmering water. Spread 1/2 the chocolate over the cooled crunch (keep
remaining chocolate warm over hot water). If you like, while the chocolate
is still wet, dust with crushed almonds. When firm, turn the crunch over
and spread the other side with chocolate. When this side is firm, break
into pieces.