Almond Butter Crunch

Nanny’s Recipe…Mom’s favorite! I remember Nanny sending a tin home with Mom full of this stuff. Mom would hide it the back of the fridge so that we wouldn’t know where it went. So every year I make this especially for my mom since I was lucky enough to have Nanny teach me before she passed away.

Ingredients

2 cups blanched almonds, chopped and toasted
1 ^1/3 cups sugar
1 cup butter
1T. light corn syrup
3 T. water
4- 4 ^½ oz milk chocolate bars

 1. Place almonds in a baking pan. Bake in a 350° regular or convection oven, shaking pan occasionally, until golden beneath skins, 10 to 12 minutes.

2. In a 5- to 6-quart pan over medium-low heat, stir sugar, butter, corn syrup, water until butter is melted and sugar is dissolved. Increase heat to medium and cook, stirring occasionally, when mixture starts to boil turn heat to medium low until mixture is deep golden brown (300° on a candy thermometer; see notes), 10 to 15 minutes. Remove from heat and carefully stir half the almonds (mixture may bubble up). Immediately pour into a 10- by 15-inch greased, baking pan with 1-inch-tall sides. Let toffee cool at room temperature until set, at least 30 minutes.

 3. Meanwhile, place chocolate in the top of a double boiler or in a heatproof bowl. Bring a few inches of water to a simmer in bottom of double boiler or a pan that the bowl can nest in; remove pan from heat. Place chocolate over water and let stand, stirring occasionally, until melted and smooth, about 10 minutes.

 4. Pour chocolate over cooled toffee; with a knife or an offset spatula, spread level. Sprinkle remaining almonds evenly over chocolate. Let stand at room temperature until chocolate is set, at least 1 hour (or chill about 30 minutes).

 5. To remove, gently twist pan to release toffee, then chop or break into chunks. Store airtight at room temperature for up to 2 days, or chill airtight up to 1 month.