ALMOND CRUNCH
1 ½ cups almonds roasted and chopped
Combine and cook to hard crack stage or 300 degrees on candy thermometer:
1 cup butter
1 ½ cups sugar
3 Tbsp. corn syrup
3 Tbsp. water
Add all but 1/3 cup of almonds. Spread on baking sheet lined with aluminum foil for easy removal. Cool.
Melt: 8 oz. milk or semi-sweet chocolate. Cover cooled candy with a layer of chocolate. Sprinkle with some of reserved nuts. Cool and repeat with other side if desired. When cooled break into bite sized chunks and store in a covered container.
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