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Desserts - Almond Butter Crunch

  • 1 cup butter or margarine
  • 11/3 cups granulated sugar
  • 1 tablespoon light corn syrup
  • 3 tablespoons water
  • 1 cup toasted almonds, coarsely chopped
  • 4 (41/2-ounce) bars milk chocolate, melted
  • 1 cup toasted almonds, finely chopped

Melt butter or margarine in a heavy 2-quart saucepan. Add sugar, syrup, and water. Cook, stirring often, until mixture reaches 300° (hard-crack stage). Quickly stir in coarsely chopped almonds. Spread in well greased 13-x-9-x-2-inch pan. Cool.
Turn candy out onto wax paper. Spread top with half the chocolate and sprinkle with half the finely chopped almonds. Cover with waxed paper, invert, and repeat layering of chocolate and nuts. Chill until candy is firm. Break into pieces.
Submitted By: Becky Martin
Wilson Farmers Co-op
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