Vicky Deyoe'S Toffee-Butter Crunch - cooking recipe

Ingredients

1 c. butter or margarine
1 1/2 c. sugar
3 Tbsp. water
1 Tbsp. light corn syrup
1 c. coarsely chopped blanched almonds, toasted
4 (4 1/2 oz.) milk chocolate candy bars, melted
1 c. finely chopped almonds, toasted

Preparation

In large saucepan, melt butter.
Add sugar, water and corn syrup.
Cook over medium heat, stirring occasionally, to hard crack stage (300\u00b0).
Quickly stir in coarsely chopped almonds. Spread while hot onto well-greased 13 x 9-inch metal pan.
Cool. Turn out on wax paper.
Spread on half of melted chocolate; sprinkle with half of finely chopped almonds.
Flip to other side. Spread remaining chocolate and sprinkle remaining almonds.
Chill to firm.
Break into pieces.