almond butter crunch

Preheat oven to 300 F.

Toast whole almonds on baking sheet, and chopped almonds in pan , until each batch is barely colored, abt.

min. for chopped almonds and 20 min. for whole. Cool whole almonds for 10 min., then chop coarsely. Return to baking sheet in turned-off oven to keep warm. Cool finely chopped nuts.

In heavy pan, combine sugar, corn syrup, and water and bring to boil over med heat, stirring. Cover and simmer for 2 min. Add butter and margarine and stir until melted. Boil over moderate heat, stirring occasionally, until a candy thermometer reads 240 F. Continue to cook, stirring constantly to 300 F.

While candy is cooking, butter baking sheet and warm slightly. Butter a metal spatula.

Remove candy mixture from heat and add salt, soda, and warm chopped almonds; stir. Pour onto the slightly warmed baking sheet and spread out ¼" thick with buttered spatula, keeping rectangular shape. Set pan on a cake rack and let the candy cool slightly, until it is somewhat set but still warm and pliable.

Using a large knife, score candy into 1½ x 2 inch pcs. Immediately go back and separate pcs. moving slightly apart, one row at a time. Let candy cool completely.

In double boiler over simmering water, melt chocolate with oil. Stir to blend, then cool to 85 F.

Push candy back together as closely as possible. Pour chocolate over, spreading it evenly with back of pancake turner. Cover chocolate with finely chopped almonds, pressing them in.

Let chocolate set; if process seems slow, you may want to separate pcs. and place on racks for several hrs, covered with paper towels. Pack candy airtight in layers separated with plastic wrap or wax paper.