Almond Crunch

Submitted by: Grant Young
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Difficulty: Easy
Prep Time: More than 15 Minutes
Total Time: Under an hour

1 cup blanched slivered almonds
1 cup butter
1 1/4 cups white sugar
2 tbsp light corn syrup
2 tbsp water
2 cups milk chocolate chips

I recommend a candy thermometer for this recipe.

Preheat oven to 375°F. Arrange almonds in a single layer on a baking sheet. Toast in the preheated oven until lightly browned, approximately 5 minutes. Use a non-stick pan cookie pan, line a cookie sheet or jelly roll pan with foil.
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°F. Remove from heat. 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.

I make this every year, great to go along with a gift, it is always a big hit with not too much effort. Don't let the thermometer touch the bottom of the pot because it won't be the true temp of the toffee but the bottom of the pot.
Maria Young