- 1 c coarsely chopped toasted almonds
- 1 c butter
- 11 1/3 c sugar
- 1 T light corn syrup
- 3 T water
- Hersheys sweet chocolate (melt over hot water)
Spread almonds in shallow pan and toast at 350 degrees
Melt butter in heavy sauce pan, add sugar, water and syrup.
Cook, stirring occasionally to the hard crack stage (300 degrees with candy thermometer0
Watch carefully after temp reaches 280 degrees!
Quickly stir in toasted almonds and spread on increased metal 9x13 inch pan. Cool thoroughly.
Turn onto waxed paper and spread with thin coating of melted chocolate. After chocolate sets, break into pieces.