ALMOND BUTTER CRUNCH

In 2-quart saucepan, melt 1/2 c. butter.

Add:

1/2 c. sugar
1 T. water
1 T. light corn syrup

Stir constantly with a wooden spoon over medium-heat to 290° on a candy thermometer (about 15 minutes).

Quickly remove from heat; add 1/2 c. toasted chopped almonds. Spread with a spatula onto buttered cookie sheet in a thin layer.

As it cools, slide a long knife under the candy to loosen it.

Melt 4 oz. sweet German chocolate over hot water. Spread half of it over cooled nut mixture and sprinkle with half of the remaining nuts.

When this has "set", do the same with the reverse side, inverting onto a sheet of wax paper.

When cool, break into pieces. Store in an airtight tin.

     

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