Almond Buttercrunch recipe

5 servings

3/4 cup butter

2 cups white sugar

1 cup chopped almonds

2 cups milk chocolate chips

1/2 cup finely chopped almonds

In a saucepan over low heat, combine the butter, sugar and 1 cup chopped almonds.

Stir constantly until mixture boils, then do not stir or shake.

Heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads.

Pour onto a large buttered cookie sheet.

Immediately press chocolate chips onto the hot candy.

As the chocolate melts, spread it into a coating over the candy.

Sprinkle finely chopped almonds over the top; cool, and break into uneven pieces.