Almond Toffee Crunch
Source: Better Homes & Gardens Magazine; December, 1993
Makes about 1 pound 2 ounces

About 1 hour before serving or early in day:

1 1/2 cups sugar
1 cup margarine or butter (2 sticks)
1 tbsp light corn syrup
1 tsp vanilla extract
1/2 cup semi-sweet chocolate chips
1/4 cup slivered almonds, finely chopped

In a heavy 2-quart saucepan over medium heat, heat sugar, margarine or butter, corn syrup, vanilla extract, and 2 tablespoon water to boiling, stirring constantly. Set candy thermometer in place and continue cooking, stirring frequently, until temperature reaches 300 degrees or hard-crack stage (when small amount of mixture dropped into very cold water separates into threads that are hard but not brittle), about 20 minutes.

Immediately pour mixture evenly onto ungreased large cookie sheet. Sprinkle with chocolate pieces (chocolate will melt). With knife or metal spatula, spread melted chocolate evenly over candy; sprinkle with
almonds.

Let candy cool and harden, about 1 hour; refrigerate 30 minutes if chocolate is not set. Break candy into small pieces to serve.

Category:  Desserts, Candy, Chocolate
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