Serendipity Ranch

Kitchen Korner

 

Almond Chocolate Crunch

From the Kitchen of Elanor Goodman

 

1 cup margarine

1 Tablespoon light corn syrup

2 cups blanched toasted almonds

1 (12 ounce) package melted chocolate chips

1 1/3 cups sugar

3 tablespoons water
Melt margarine in large saucepan. Add sugar, corn syrup and water. Cook, stirring occasionally, to hard crack state (300 degrees). Quickly stir in coarsely chopped nuts. Spread in ungreased 13 x 9 pan. Cool thoroughly. Turn out on waxed paper; spread top with half the chocolate chips. Sprinkle with half of finely chopped nuts. Cool until chocolate is firm. Cover with waxed paper; invert and spread again with chocolate. Sprinkle with remaining nuts. When chocolate is firm break into pieces.

 

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