Almond Crunch

Almond Crunch

Ingredients:
1 c (2 sticks) unsalted butter
1 1/4 c sugar
2 T corn syrup
2 T water
1 t vanilla extract
1/2 cup toasted almond slivers
1 c semi-sweet chocolate chips

Special Equipment:
Acrylic or Pyrex pot
Candy Thermometer

Directions:

1. Line a cookie sheet with foil, set aside
2. Combine first four ingredients in pot over medium heat and stir occasionally
3. When mixture begins to bubble, insert candy thermometer and begin to mix constantly
4. When mixture reaches 300F, remove from heat and add vanilla and almonds (vanilla will cause the candy to bubble momentarily, this is normal- it is the alcohol cooking off)
5. Spread evenly over foil (it will cover roughly 80-90% of the pan)
6. Add chocolate chips and let sit for 5-7 minutes
7. When chips look shiny, use a spatula to spread evenly over candy
8. Refrigerate for 1 hour, or until chocolate and candy is hard
9. Carefully remove foil and break up into bite sized pieces
10. Can be stored in an airtight container for up to one month