Almond Butter Crunch
rec.food.cooking/Jill McQuown (1999)

2 Tbsp. butter
1/2 cup slivered almonds
1/2 cup butter, cut into pieces
1 1/2 cups sugar
3 Tbsp. water
1 Tbsp. light corn syrup
3 oz. milk chocolate chips

Line a baking sheet with aluminum foil and butter the foil. Set aside.

Place 2 Tbs. butter in shallow bowl. Microwave on High 45-60 seconds, or until butter melts.

Stir in almonds. Microwave on High 4-5 minutes, until almonds are lightly brown, stirring after each minute. Remove almonds with slotted spoon and drain on paper towels. Sprinkle on prepared baking sheet in a 12X8 inch area. Set aside.

In 2 quart measuring cup or glass mixing bowl, combine remaining ingredients except chocolate. Microwave on High 2-3 minutes, or until sugar dissolves and mixture can be stirred smooth, stirring once. Place microwave candy thermometer in place (I never used one) and microwave on High 5-1/2 - 6-1/2 minutes or until temp reaches 300 degrees F.

Pour mixture over almonds and spread to smooth out. Let stand for 1 minute.

Sprinkle milk chocolate chips over candy and let melt, spreading with a spatula to cover the candy. Let cool. Chill to set. Break candy into pieces.