Chocolate Butter Crunch
- 1 cup butter
- 1 1/4 cups sugar
- 1/4 cup water
- 2 tbsp light corn syrup
- 1 cup ground almonds, divided
- 1/2 tsp vanilla extract
- 3/4 cup milk chocolate chips
Line 15 1/2x10 1/2x1-inch jelly-roll pan with foil, extending edges over sides of pan. Generously grease foil.
Melt butter in medium saucepan over medium heat. Add sugar, water and corn syrup. Bring to a boil, stirring constantly.
Cook until candy thermometer registers 290 degrees, stirring frequently. Stir in 2/3 cup almonds and vanilla. Pour into prepared pan. Spread mixture into corners with spatula. Let stand 1 minutes. Sprinkle with chocolate chips. Let stand 2 to 3 minutes or more until chocolate melts. Spread chocolate over candy. Sprinkle with remaining 1/3 cup almonds. Cool completely.
Lift candy out of pan using foil; remove foil. Break candy into pieces. Store in airtight container.