Almond Butter Crunch

Yields: 2 to 2 1\2 pounds
hmmmmmmmmm - good!!!
INGREDIENTS:
1 c. butter
1 c. sugar
1 c. finely chopped blanched almonds
lightly toasted
4 sq. dipping chocolate
DIRECTIONS:
Combine butter and sugar and heat slowly, stirring constantly until sugar dissolves. Cook to hard-crack stage, 305°, stirring occasionally to prevent burning. Add 1\2 c. nuts and pour into buttered 7x11" pan. When cold, heat chocolate over water. Remove from heat and stir until melted. Spread 1\2 the chocolate over cooled candy and sprinkle with 4 T. nuts. When firm, invert crunch and cover with remaining chocolate. Sprinkle remaining nuts over top. When firm, break.

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Last updated on Friday, February 20, 2009