Shelly's Recipe

ALMOND CRUNCH

Category: Candy

1 cup blanched slivered almonds
1 cup butter
1 1/4 cups sugar
2 tbsp light corn syrup
2 tbsp water
2 cups milk chocolate chips

Preheat oven to 375. Arrange almonds in a single layer on a baking sheet. Toast in the preheated oven until lightly browned, approximately 5 minutes. Line a jelly roll pan with foil.

In a heavy saucepan, combine butter, sugar, corn syrup, and water. Cook over medium heat, stirring constantly, until mixture boils. Boil, without stirring, to hard crack stage, 300 degrees F (150 degrees C). Remove from heat. Working quickly, stir in almonds, and pour mixture into foil lined jelly roll pan; tip pan from side to side to spread candy evenly in pan. Sprinkle chocolate chips over candy brittle. Let stand about 5 minutes, or until shiny and soft. Spread chocolate evenly over candy. Cool to room temperature, then refrigerate for 1 hour. Break into bite-size pieces.