HERSHEY'S BUTTER ALMOND CRUNCH CANDY2 cups almonds 1 cup margarine 1 1/2 cups granulated sugar 1 tbsp. light corn syrup 3 tbsp. water 1 cup coarsely chopped very thin sliced almonds, toasted 1 large (8 oz) Hershey chocolate bar, melted Preheat oven to 350 degrees F. Put almonds on cookie sheet bake until very toasty, then cool. Coarsely chop 1 cup toasted almonds in chopper; set aside. Finely chop 1 cup almonds; set aside. (Turn off oven.) TO MAKE THE CANDY:Melt margarine in large saucepan, add sugar, corn syrup and water. Cook over medium heat, stirring occasionally to hard crack stage on your candy thermometer. Quickly stir in the coarsely chopped almonds. Spread in ungreased cookie sheet. Then cool. When cold, spread top of candy with half of the melted Hershey bar and sprinkle with 1/2 cup of the finely chopped almonds. Invert on waxed paper and spread other side of candy with melted Hershey bar and sprinkle with remaining 1/2 cup finely chopped nuts. Chill to firm, then break in pieces. Store in cool place or refrigerate.
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