Butter Almond Crunch

  • 1 1/2 c. semi-sweet chocolate chips, divided
  • 1 3/4 c. chopped almonds, divided
  • 1 1/2 c. ( 3 sticks) butter or margarine
  • 1 3/4 c. sugar
  • 3 T. light corn syrup
  • 3 T. water

Preheat the oven to 350 F. Line a 13x9x2-inch pan with foil; butter the foil.

Sprinkle 1 cup of chocolate chips into the pan; set aside. Spread the chopped almonds in a shallow baking dish. Bake for about 7 minutes or until golden brown; set aside.

Melt the butter in a heavy 3-quart saucepan; blend in the sugar, corn syrup and water. Cook over medium heat, stirring constantly, to 300 F on a candy thermometer (hard-crack stage) or until the mixture separates into hard, brittle threads when dropped into very cold water (make sure the bulb of the candy thermometer does not rest on the bottom of the saucepan). Remove the pan from the heat; stir in 1 1/2 cups toasted almonds. Immediately spread the mixture evenly over the chocolate chips in the prepared pan; do not disturb the chips. Sprinkle with the remaining 1/4 cup toasted almonds and the remaining 1/2 cup chocolate chips; cool slightly.

Score the candy into 1 1/2-inch squares with a sharp knife, wiping the knife blade after drawing it though the candy. Cool completely; remove from the pan. Remove the foil; break the candy into pieces. Store in an airtight container in a cool, dry place.

  • Yields: 2 pounds candy
  • Preparation Time: 20 minutes
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