Almond Butter Crunch
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Corn syrup||1 Tablespoon (light)|
|Milk chocolate candy bars||4 1⁄5 Ounce|
|Almonds||1⁄2 Cup (8 tbs), finely chopped|
Heat butter in 3-quart glass ceramic casserole at HIGH 1 1/2 to 2 minutes, or until melted; stir in sugar, water and corn syrup.
Cook at HIGH 8 to 9 minutes, or until mixture reads 290°F (soft crack stage) when tested with candy thermometer*.
Pour onto well greased wax paper; let stand 1/2 minute.
Arrange chocolate on candy; as chocolate melts, spread evenly over candy.
Top with nuts, pressing nuts into chocolate.
Chill until chocolate is set; break into small pieces.