Linda’s Nut Crunch

Title: LINDA'S NUT CRUNCH

Categories: Candies, Chocolate

Yield: 1 Servings

-Linda Rehberg

2 c Butter

2 c Sugar

6 tb Water

10 oz Slivered almonds

12 oz Semi-sweet chocolate chips

1 c Walnuts; chopped

In electric skillet, melt butter. Add sugar, almonds and water. Place

candy thermometer into mix. Temperature of skillet should be about 400

degrees. Cook, stirring constantly to hard/crack stage on thermometer. Pour

mix quickly onto a large jelly roll sheet (large cookie sheet with sides).

Spread very quickly. Cool in refrigerator. Melt chocolate chips over double

boiler. Spread over cooled candy and sprinkle walnuts while chocolate is

still soft. Press nuts into chocolate to secure. Cool again. Break into pieces and store in an airtight container. Makes: 4 lbs. --