HERSHEY'S BUTTER ALMOND CRUNCH CANDY

1 3/4 cups chopped almonds, divided use
1 1/2 cups Hershey's semi-sweet chocolate chips, divided use
1 1/2 cups butter
1 3/4 cups sugar
3 tbsp. light corn syrup
3 tbsp. water

Preheat oven to 350 degrees F.

Spread 1 3/4 cups chopped almonds in shallow pan and toast at 350 degrees for 7 minutes or until golden. Set aside. (Turn off oven.)

Spread one cup of the chips in a buttered 13x9 inch pan. Set aside.

Melt butter in heavy 3 quart saucepan. Blend in sugar, corn syrup, and water. Cook over medium heat, stirring constantly to hard crack stage, 300 degrees F on a candy thermometer or until syrup when dropped into cold water separates into hard and brittle threads. Remove saucepan from heat.

Stir in 1 1/2 cups of toasted almonds. Immediately spread mixture over chips in pan (do not disturb chips). Sprinkle remaining 1/4 cup of toasted almonds and remaining 1/2 cup of chocolate chips over mixture. Score into 1 1/2 inch squares.

Cool completely, remove from pan and break into pieces. Store in tightly covered container.

Makes 2 pounds of candy