Buttercrunch

Dessert, Ma Cusson Kitchen, Snack

Servings : Servings: 16 Source :

Ingredients

1 cup (2 sticks) butter

1 cup white sugar

2 tablespoons water

1 tablespoon light corn syrup

1 cup toasted chopped almonds, divided

1/2 teaspoon vanilla

1 package (6 ounces) semi-sweet chocolate chips

Directions

Butter a baking sheet, and set aside.

Melt margarine in 2 quart saucepan. Add sugar, and stir over medium heat until sugar dissolves. Stir in water and corn syrup. Cook over medium heat, stirring often, to 290F on a candy thermometer.

Remove from heat, and quickly stir in 1/2 of the chopped nuts. Add vanilla. Spread evenly onto the prepared baking sheet. Sprinkle chocolate over hot candy; when it begins to melt, spread evenly over the top.

Finely chop remaining almonds and sprinkle over candy. Refrigerate until firm. Break into small pieces to serve.