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Butter Crunch CandyButter Crunch Mixture
16 tablespoons (2 sticks) unsalted butter
1 1/2 cups granulated sugar
3 tablespoons light corn syrup
3 tablespoons water
1 cup toasted almonds, chopped, about 4 ouncesTopping
12 ounces semisweet chocolate, tempered
1 cup toasted almonds, chopped, about 4 ouncesOne 12 x 18-inch pan, buttered and lined with buttered foil, plus 2 large cutting boards, jellyroll pans, or cardboard pieces, covered with parchment.To make the butter crunch mixture, melt the butter in a saucepan. Remove from heat and stir in sugar, corn syrup, and water. Cook, stirring occasionally, until the mixture reaches 300 degrees on a candy thermometer. Remove from heat, stir in almonds, and pour out into prepared pan, spreading the mixture with the back of a spoon to fill the pan. Before the butter crunch hardens, but when it is firm enough to handle, turn it out onto a large parchment-covered cutting board and peel away the foil. Allow the butter crunch to cool completely. To finish the butter crunch, wipe the top surface of the candy with a damp paper towel to remove excess butter and allow drying a few minutes. Have another cutting board or the back of a jellyroll pan ready to turn the candy over onto. Use a small offset metal icing spatula to spread half the tempered chocolate quickly over the butter crunch. Scatter half the chopped almonds over the chocolate. Cover this finished surface with a piece of parchment paper or foil and place another cutting board or the back of a large jellyroll pan. Remove top board and paper and quickly spread with remaining tempered chocolate and scatter on remaining almonds (it isn�t necessary to wipe the second side because it wasn�t against a buttered surface). Refrigerate for 20 minutes to set chocolate. Break the butter crunch into 2-inch pieces.Store candy in a tin or plastic container with a tight-fitting cover and keep at a cool room temperature for up to a week.

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