Shelly's Recipe

ALMOND BUTTER CRUNCH

Category: Candy

1 cup butter
1 1/2 cups packed light-brown sugar
3 tablespoons water
1 tablespoon light corn syrup
2 cups milk chocolate pieces
1 1/2 cups whole blanched almonds, toasted and finely ground

Butter large baking sheet. Bring butter, sugar, water and syrup to boiling in heavy medium-size saucepan over medium-high heat, about 10 minutes.

Cook until candy thermometer registers 300 (hard-crack stage), about 15 minutes.
Remove from heat; stir 1 minute. Immediately pour mixture onto prepared baking sheet.

As it cools, use thin metal spatula, to push into 13 X 9 inch rectangle. Cool.

Melt 1 cup chocolate in double boiler over hot water. Spread over candy on baking sheet. Sprinkle with half the nuts, pressing into chocolate.

When chocolate sets, cover with waxed paper and baking sheet. Invert candy onto paper.Repeat melted chocolate and almond coating on candy. Let stand until chocolate is firm. Break in pieces.