Almond Butter Crunch

I haven’t made this in years, but used to be my favourite Christmas treat. 


1-1/2 cup (12 oz) chopped whole blanched almonds
1 cup margarine
1-1/2 cup sugar
3 tbsp light corn syrup
3 tbsp water
1 pkg 8 oz semi sweet chocolate squares


Place almonds on a cookie sheet and toast in 375 degree oven for 10 minutes until lightly golden.

Combine margarine, sugar, corn syrup, water in a medium sized heavy pot.
Cook over medium heat, stirring constantly, until it reaches 300 degees on a candy thermometer (teaspoon of syrup will separate into brittle threads, when dropped into cold water).
Remove from heat, stir in 1 cup of toasted almonds.
Pour into a butter 13 x 9 x 2″ pan, spreading quickly and evenly.
Cool. Turn out onto wax paper.

Melt chocolate squares in the top of a double boiler over hot water.  (can also melt in microwave).
Remove from heat.
Spread half the melted chocolate over top of candy, sprinkle with 1/4 cup nuts, let set for about 20 minutes.
Turn candy over and spread with remaining chocolate and sprinkle remaining nuts.
Let stand until set and break into pieces.