Almond Crunch

I am begged for this recipe whenever I serve it. My advice: Invest in a good candy thermometer and always, always, always use good ingredients. Do not use margarine as a substitute for the butter; the water content is too high.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 317 Calories

Ingredients

• 1 cup butter
• 1 ¼ cups white sugar
• 2 tablespoons light corn syrup
• 2 tablespoons water
• 1 cup blanched slivered almonds
• 2 cups milk chocolate chips

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Arrange almonds in a single layer on a baking sheet. Toast in the preheated oven until lightly browned, approximately 5 minutes.

Step 2

Line a jelly roll pan with foil.

Step 3

In a heavy saucepan, combine butter, sugar, corn syrup, and water. Cook over medium heat, stirring constantly, until mixture boils. Boil, without stirring, to hard crack stage, 300 degrees F (150 degrees C). Remove from heat.

Step 4

Working quickly, stir in almonds, and pour mixture into foil lined jelly roll pan; tip pan from side to side to spread candy evenly in pan. Sprinkle chocolate chips over candy brittle. Let stand about 5 minutes, or until shiny and soft. Spread chocolate evenly over candy. Cool to room temperature, then refrigerate for 1 hour. Break into bite-size pieces.