Recipe - Almond Butter Crunch

Nancy Speicher DPXX20A
1 One half cup Whole blanched almonds;
chopped (12 oz)
1 cup Butter or margarine
1 One half cup Sugar
3 tablespoon Light corn syrup
3 tablespoon Water
8 ounce Semisweet chocolate squares

1. Place chopped almonds on a cooky sheet; toast in
moderate oven (375F) 10 minutes, or until lightly
golden.
2. Combine butter or margarine, sugar, corn syrup and
water in a mediumsize heavy saucepan. Cook over
medium heat, stirring constantly, to 300F on candy
thermometer. (A teaspoonful of syrup will separate
into brittle threads when dropped in cold water.)
Remove from heat; stir in 1 cup of the toasted
almonds. Pour into a buttered 13x9x2" pan, spreading
quickly and evenly; cool. Turn out onto wax paper.
3. Melt chocolate squares in the top of a double
boiler over hot water; remove from heat. Spread half
the melted chocolate over top of candy; sprinkle with
One fourth cup nuts; let set for about 20 minutes; turn candy
over and spread with remaining chocolate and sprinkle
with remaining nuts. Let stand until set. Break into
pieces.
Makes l pound.
From Family Circle 11/72 Homemade Candies

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini