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1.5 cups almonds
1 pound butter
2 cups sugar
2 Tbsp white corn syrup
2 Tbsp water
1 tsp vanilla
12 oz. semi-sweet chocolate
Blanch the almonds and chop them rather finely. Toast them at 300 till light
brown. Set aside one cup for the candy and save a half cup to sprinkle on the
outside.
Melt butter in a deep saucepan. Add the sugar, corn syrup and water. Cook over
medium heat, stirring the bottom of the pan, until the mixture reaches 300
degrees F. Add the vanilla and one cup of almonds (remembering to reserve the
half cup for later). Pour the mixture into a large cookie pan and let it cool
into a hard slab.
Melt half of the chocolate. When the candy is hard, spread the top side of the
candy slab with melted chocolate and sprinkle it with half of the remaining
almonds. Allow the chocolate to harden, then turn the slab of candy out of the
cookie pan and cover the other side with melted chocolate and almonds.
Break into pieces and devour!
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