Butter crunch

Yield: 2 servings

Measure Ingredient
-June James-GNDR31B
1 cup Sugar
1 cup Butter
1 large Chocolate bar*
½ cup Blanced almonds, chop+toast
3 tablespoons Water
1 tablespoon Karo syrup

Directions;

Mix sugar, butter, water and syrup in a saucpan, stir over heat until mixture melts. let boil without stirring, until mixture becomes slightly brown or reaches 310 F. remove from heat, pour into unbuttered pan. Place chocolate bar on hot cvandy. when melted, spread over surface. Sprinkle with almonds. Cool; break into pieces.

Yields:2 pounds.

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