Almond Butter Crunch

Directions

Place chopped almonds on a cookie sheet; toast in moderate oven (375F) 10 minutes, or until lightly golden.

Combine butter or margarine, sugar, corn syrup and water in a medium-size heavy saucepan.

Cook over medium heat, stirring constantly, to 300F on candy thermometer. (A teaspoonful of syrup will separate into brittle threads when dropped in cold water.)

Remove from heat; stir in 1 cup of the toasted almonds. Pour into a buttered 13×9×2” pan, spreading quickly and evenly; cool. Turn out onto wax paper.

Melt chocolate squares in the top of a double boiler over hot water; remove from heat.

Spread half the melted chocolate over top of candy; sprinkle with ¼ cup nuts; let set for about 20 minutes; turn candy over and spread with remaining chocolate and sprinkle with remaining nuts.

Let stand until set.

Break into pieces. Make 1 pound.