MMMMM----- Recipe via Meal-Master (tm) v8.01

Title: Almond Butter Crunch
Categories: Candies, Chocolate, Nuts
Yield: 1 Pound

1 1/2 c Whole blanched almonds
- (12 oz); chopped
1 c Butter
1 1/2 c Sugar
3 tb Light corn syrup
3 tb Water
8 oz Semisweet chocolate squares

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

Combine butter, sugar, corn syrup, and water in a medium-size heavy
saucepan. Cook over medium heat, stirring constantly, to 300?F 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 13x9x2" 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 1/4 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.

Recipe FROM: Family Circle, Nov 1972

Posted by: Nancy Speicher (DPXX20A)

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