Toffee Almond Crunch

Ingredients

• 1 3/4 cups sugar
• 1/3 cup light corn syrup
• 1/4 cup water
• 1 cup butter, cut into pieces
• 2 cups blanched slivered almonds, lightly toasted and finely chopped
• 2 ounces unsweetened chocolate, chopped
• 2 ounces semisweet chocolate, chopped
• 1 teaspoon vegetable shortening

Directions

1. 1

   Lightly grease 15-1/2 x 10 1/2-inch jelly-roll pan.

2. 2

   In heavy 2-quart saucepan, combine sugar, corn syrup, and water; cook over medium heat, stirring occasionally, until sugar has dissolved and syrup is bubbling.

3. 3

   Stir in butter.

4. 4

   Set candy thermometer in place and continue cooking, stirring frequently, until temperature reaches 300° to 310° (hard crack stage), about 20 minutes.

5. 5

   (Once temperature reaches 220° things move quickly, so watch very carefully!) Remove from heat.

6. 6

   Reserving 1/3 cup almonds, stir remaining 1 2/3 cups almonds into hot syrup.

7. 7

   Immediately pour hot mixture into prepared pan; working quickly, with two forks, spread mixture evenly.

8. 8

   Cool candy completely in pan on wire rack.

9. 9

   Meanwhile, in heave 1-quart saucepan, melt unsweetened and semisweet chocolates and shortening over low heat, stirring, until smooth.

10. 10

    Remove from heat; cool slightly.

11. 11

    Lift out candy, in one piece, and place on cutting board.

12. 12

    With narrow metal spatula, spread warm chocolate evenly over candy; sprinkle with reserved 1/3 cup almonds, gently pressing them into chocolate.

13. 13

    Let stand until chocolate has set, about 1 hour.

14. 14

    Use sharp knife to help break hardened candy into pieces.

15. 15

    Layer between waxed paper in an airtight container.