Christmas Crunch

1. 1

   In a heavy 2-quart saucepan over medium heat, heat sugar, corn syrup, and 1/4 cup water to boiling, stirring occasionally.

2. 2

   Stir in margarine or butter.

3. 3

   Set candy thermometer in place and continue cooking, stirring frequently, until temperature reaches 300F or hard-crack stage (when small amount of mixture dropped into very cold water separates into hard brittle threads), about 20 minutes.

4. 4

   Remove saucepan from heat.

5. 5

   Reserve 1/3 cup chopped almonds.

6. 6

   Stir remaining almonds into hot syrup.

7. 7

   Immediately pour mixture into lightly greased 15-1/2x10-1/2-inch jelly-roll pan.

8. 8

   Spread evenly, cool in pan on rack.

9. 9

   Prepare chocolate glaze: In heavy, small saucepan over low heat, heat chocolate and shortening until melted, stirring occasionally.

10. 10

    Remove saucepan from heat; cool slightly.

11. 11

    Remove candy in one piece from pan to cutting board.

12. 12

    Spread chocolate over candy; sprinkle with reserved almonds, pressing them into chocolate.

13. 13

    Set candy aside to allow glaze to set, about 1 hour.

14. 14

    Break candy into pieces.

15. 15

    Store in layers, separated by wax paper, in tightly, covered container to use up within 2 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.