Almond Butter Crunch

Almond Butter Crunch

1 cup butter
1 1/3 cups granulated sugar
1 tablespoon light corn syrup
3 tablespoons water
1 cup coarsely chopped blanched almonds, toasted
4 (4 1/2 ounce) bars milk chocolate, melted
1 cup finely chopped blanched almonds, toasted

Melt butter in heavy 2-quart saucepan. Add sugar, corn syrup, and
water. Cook, stirring often, to hard-crack stage (300 degrees F). Watch
closely after temperature reaches 280 degrees F. Quickly stir in
coarsely chopped nuts

Spread in well-greased 13 x 9 x 2-inch pan. Cool thoroughly. Turn out
on waxed paper; spread top with half the chocolate; sprinkle with half
of finely chopped nuts. Cover with wax paper; invert and top with
remaining chocolate and nuts. If necessary, chill to firm chocolate.
Break in pieces