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Posted Saturday, October 1, 2005 @ 08:04 AM  

Almond Butter Crunch
1 cup butter
1 1/3 cups granulated sugar
1 tablespoon light corn syrup
3 tablespoons water
1 cup coarsely chopped blanched almonds, toasted
4 (4 1/2 ounce) bars milk chocolate, melted
1 cup finely chopped blanched almonds, toasted
Melt butter in heavy 2−quart saucepan. Add sugar, corn syrup, and water. Cook, stirring often, to
hard−crack stage (300 degrees F). Watch closely after temperature reaches 280 degrees F. Quickly stir
in coarsely chopped nuts; spread in well−greased 13 x 9 x 2−inch pan. Cool thoroughly. Turn out on
waxed paper; spread top with half the chocolate; sprinkle with half of finely chopped nuts. Cover with
wax paper; invert and top with remaining chocolate and nuts. If necessary, chill to firm chocolate.
Break in pieces.

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