Almond Butter Crunch

1/2 pound blanched almonds, finely chopped
1 cup butter
1 cup sugar
8 ounces chocolate chips

Spread almonds in a pan and toast lightly in a 350�F oven.

Put sugar and butter in a saucepan. Cook over low heat until the sugar melts. Add half the nuts. Cook to 310�F, stirring occasionally. Pour into a lightly buttered pan about 8 x 8 inches. Cool.

Heat chocolate over boiling water until nearly melted (or melt in microwave). Stir until smooth. Spread half of it over the cooled nut mixture. Sprinkle with half the reserved nuts. Cool.

Turn the candy upside down on wax paper and spread with melted chocolate and nuts the same way. Cool. Break in irregular pieces.

Makes 1 1/4 lbs.

Fanny Farmer