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°F).

Watch closely after temperature reaches 280°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.

Utopia Kitchen Saucepan – 2 Quart – 18/10 Stainless Steel Handle – with Cover – 18 x 9 cm – Multipurpose Use for Home Kitchen or Restaurant

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