Almond Buttercrunch.

Almond Buttercrunch

A toffee/brittle style candy.

1-1/2 cups whole blanched almonds, chopped
1 cup butter
1-1/2 cups sugar
3 tablespoons light corn syrup
3 tablespoons water
8 ounces semisweet chocolate squares

Place chopped almonds on a cookie sheet then bake at 375 for 10 minutes. Combine butter, sugar, corn syrup and water in a medium heavy saucepan. Cook over medium heat for 20 minutes (until reaches 300 degrees if using a candy thermometer), stirring constantly. Remove from heat and stir in 1 cup of the toasted almonds. Pour into a buttered 1 pan spreading quickly and evenly then cool. Turn out onto wax paper. Melt chocolate squares in the top of a double boiler over hot water then remove from heat. Spread half the melted chocolate over top of candy and sprinkle with 1/2 of the nuts then let stand 20 minutes. Let set for 20 minutes then turn candy over and spread with remaining chocolate and nuts. Let stand until set. Break into pieces.