Recipe for cooking almond butter crunch

Desserts to Go with Coffee and Tea :: Candies and Confections

Almond Butter Crunch

1 c. butter
1 1/3 c. sugar
1 Tbsp. light corn syrup
3 Tbsp. water
1 c. coarsely chopped blanched almonds, toasted
4 (4 1/2 ounce) bars milk chocolate, melted
1 c. finely chopped blanched almonds, toasted

Melt butter in heavy 2-qt. saucepan. Add sugar, corn syrup, and water. Cook, stirring often, to hard-crack stage (300 degrees F). Watch closely after temperature reaches 280 degrees F. Quickly stir in coarsely chopped nuts; spread in well-greased 13 x 9 x 2-in. 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.