Almond Butter Crunch(Do Not Double)

1. 1

   Butter a 9 x 13 x 2-inch pan.

2. 2

   Combine butter, sugar, syrup and water in heavy saucepan and cook over medium heat, stirring constantly to 300u00b0 on the candy thermometer.

3. 3

   Turn off heat and immediately stir in 1/2 almonds.

4. 4

   Pour immediately into pan, spread evenly and cool.

5. 5

   When hard, pry out of pan and turn onto wax paper; melt 1/2 chocolate (microwave on High 90 seconds, stir, zap again 90 seconds on High) and spread on top.

6. 6

   Sprinkle and press in 1/2 remaining almonds.

7. 7

   When cool, turn over and do same on other side.

8. 8

   Hold with wax paper and crumble when cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.