Almond Butter Crunch -

-chopped (12 oz) 1 c Butter or margarine

1 1/2 c Sugar

3 tb Light corn syrup

3 tb Water

8 oz Semisweet chocolate squares

1. Place chopped almonds on a cooky sheet; toast in moderate oven

10 minutes, or until lightly golden.

2. Combine butter or margarine, sugar, corn syrup and water in a

300F on candy thermometer. (A teaspoonful of syrup will separate into brittle threads when dropped in cold water.) Remove from heat; stir in

1 cup of the toasted almonds. Pour into a buttered

13x9x2" pan, spreading quickly and evenly; cool. Turn out onto wax paper.

3. Melt chocolate squares in the top of a double boiler over hot

1/4 cup nuts; let set for about 20 minutes; turn candy over and spread with remaining chocolate and sprinkle with remaining nuts. Let stand until set. Break into pieces. Makes l pound. From Family Circle

11/72 Homemade Candies