Almond Butter Crunch(Do Not Double) - cooking recipe

Ingredients

2 c. chopped toasted almonds, toasted at 375~ until brown
1 c. butter
1 1/2 c. sugar
3 Tbsp. light corn syrup
3 Tbsp. water
12 oz. semi-sweet chocolate

Preparation

Butter a 9 x 13 x 2-inch pan.
Combine butter, sugar, syrup and water in heavy saucepan and cook over medium heat, stirring constantly to 300\u00b0 on the candy thermometer.
Turn off heat and immediately stir in 1/2 almonds.
Pour immediately into pan, spread evenly and cool.
When hard, pry out of pan and turn onto wax paper; melt 1/2 chocolate (microwave on High 90 seconds, stir, zap again 90 seconds on High) and spread on top.
Sprinkle and press in 1/2 remaining almonds.
When cool, turn over and do same on other side.
Hold with wax paper and crumble when cool.