Almond Butter CrunchDo Not Double - almonds

Method

• 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° 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.