Almond Butter Crunch
-Nancy Speicher DPXX20A 1 1/2 c Whole blanched almonds; -chopped (12 oz) 1 c Butter or margarine 1 1/2 c Sugar 3 tb Light corn syrup 3 tb Water 8 oz Semisweet chocolate squares
Ingredients
- 11/2 c sugar
- 3tbsp light corn syrup
- 3tbsp water
- 8ozsemisweet chocolate squares
- 1. place chopped almonds on a cooky sheet; toast in moderate
Directions
- 1
Nancy Speicher DPXX20A 1 1/2 c Whole blanched almonds
- 2
chopped (12 oz) 1 c Butter or margarine 1 1/2 c Sugar 3 tb Light corn syrup 3 tb Water 8 oz Semisweet chocolate squares 1
- 3
Place chopped almonds on a cooky sheet
- 4
toast in moderate oven (375F) 10 minutes, or until lightly golden
- 5
Combine butter or margarine, sugar, corn syrup and water in a medium-size heavy saucepan
- 6
Cook over medium heat, stirring constantly, to 300F on candy thermometer
- 7
A teaspoonful of syrup will separate into brittle threads when dropped in cold water.) Remove from heat
- 8
stir in 1 cup of the toasted almonds