Butter Almond Crunch

1 1/2 cups mini chocolate chips
1 3/4 cups almonds chopped
1 1/2 cups butter or margarine
1 3/4 cups sugar
3 tablespoons light corn syrup
3 tablespoons water

1. Lightly grease a 13 x 9 x 2-inch pan; spread 1 cup mini chocolate chips evenly over bottom and set aside.

2. Spread almonds in shallow pan or on baking sheet; toast at 350 F., stirring occasionally, 7 to 8 minutes, or until golden brown. Set aside.

3. Melt butter in 2 1/2-quart saucepan; blend in sugar, corn syrup and water.

4. Cook over medium heat, stirring constantly, to hard-crack stage, or until mixture registers 300 F. on candy thermometer.

5. Remove from heat; stir in 1 1/2 cups toasted almonds.

6. Immediately spread mixture evenly over mini chocolate chips in pan, being careful not to disturb chips; quickly sprinkle with remaining 1/4 cup almonds and 1/2 cup mini chocolate chips.

7. Score into 1 1/2-inch squares, if desired; cool.

8. Cover pan and store overnight. Remove from pan, break into pieces, and store in tightly covered container.

Makes about 2 1/4 lb. candy

Source of Recipe: The Complete Dessert Cookbook by Johna Blinn