Chocolate Butter Crunch

Chocolate Butter Crunch
By: Chocolate Lover’s Collection

1 cup butter
1 ¼ cups sugar
¼ cup water
2 Tablespoons light corn syrup
1 cup ground almonds, divided
½ teaspoon vanilla
¾ cup milk chocolate chips

Line 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.

Attach a candy thermometer to side of pan making sure bulb is submerged in sugar mixture but not touching bottom of pan. Cook until thermometer registers 290 degrees, stirring frequently. Stir in 2/3 cup almonds and vanilla. Pour into prepared pan. Spread mixture into corners with metal spatula. Let stand 1 minute. Sprinkle with chocolate chips. Let stand 2-3 minutes 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.

Makes about 1 ½ pounds