Almond Crunch

Ingredients:

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





Directions:

1. Preheat oven to 375 degrees F (190 degrees C).
2. Arrange almonds in a single layer on a baking sheet.
3. Toast in the preheated oven until lightly browned, approximately 5 minutes.
4. Line a jelly roll pan with foil.
5. In a heavy saucepan, combine butter, sugar, corn syrup, and water.
6. Cook over medium heat, stirring constantly, until mixture boils.
7. Boil, without stirring, to hard crack stage, 300 degrees F (150 degrees C). Remove from heat.
8. 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.
9. Sprinkle chocolate chips over candy brittle. Let stand about 5 minutes, or until shiny and soft.
10. Spread chocolate evenly over candy. Cool to room temperature, then refrigerate for 1 hour.
11. Break into bite-size pieces.