Almond Butter Crunch Candy

1. 1

   CANDY:.

2. 2

   In a large saucepan melt butter; add sugar, corn syrup, and water.

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   Cook stirring occasionally to hard-crack stage (300 degrees) on a candy thermometer--watch carefully after 280 degrees as it rises fast after this.

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   Quickly stir in the coarsely chopped almonds.

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   Spread in ungreased 9x13 pan.

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   Cool thoroughly and turn out onto waxed paper.

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   TOPPING:.

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   Melt the chocolate and spread half on top of the candy.

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   Sprinkle with half of the finely chopped almonds.

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    Cover with wax paper and invert.

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    Spread the other half of chocolate and sprinkle other half of nuts.

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    If necessary chill in refrigerator till chocolate is firm.

13. 13

    Crack in pieces.

* Per serving · 4 servings · Values may vary.

No additional tips available.