Almond Butter Crunch


cup butter
1 1/3
cups sugar
tablespoon light corn syrup
tablespoons water
cup coarsely chopped blanched almonds, toasted
4-1/2 ounce bars milk chocolate, melted
cup finely chopped blanched almonds, toasted



Melt butter in heavy 2-quart saucepan.  Add sugar, syrup  and water.  Cook, stirring often, to hard-crack stage (300°).  Watch carefully after syrup reaches 280°.  Quickly stir in the 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 the finely chopped nuts.  Cover with waxed paper;  invert and spread again with chocolate.  Sprinkle with remaining nuts.  If necessary, chill to firm chocolate.  Break in pieces.