Butter Almond Crunch

1. 1

   Line a 13x9-in. pan with foil. Grease the foil with 1-1/2 teaspoons butter. Spread coconut evenly into prepared pan; set aside.

2. 2

   In a heavy saucepan, combine sugar, water and corn syrup. Bring to a boil over medium heat, stirring occasionally. Add remaining butter; cook and stir until butter is melted. Continue cooking, without stirring, until a candy thermometer reads 300u00b0 (hard-crack stage). Remove from heat. Stir in almonds. Pour over coconut. Cool.

3. 3

   In a microwave, melt chocolate chips; stir until smooth. Drizzle over candy; cool until firm. Remove from foil and break into pieces. Store in airtight containers.

* Per serving · 4 servings · Values may vary.

No additional tips available.