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Almond Crunch

"I am begged for this recipe on every occasion I serve it. My recommendation: Invest in an amazing candy thermometer and usually, always, usually use proper elements. Do no longer use margarine rather for the butter; the water content is just too high."

Ingredients :

1 cup blanched slivered almonds
1 cup butter
1 1/4 cups white sugar
2 tablespoons mild corn syrup
2 tablespoons water
2 cups milk chocolate chips

Instructions :

Prep : 15M	Cook : 16M	Ready in : 2H20M

Preheat oven to 375 ranges F (one hundred ninety ranges C). Arrange almonds in a single layer on a baking sheet. Toast inside the preheated oven until lightly browned, about 5 minutes.
Line a jelly roll pan with foil.
In a heavy saucepan, integrate butter, sugar, corn syrup, and water. Cook over medium warmth, stirring constantly, till aggregate boils. Boil, without stirring, to difficult crack level, 300 tiers F (one hundred fifty degrees C). Remove from heat.
Working speedy, stir in almonds, and pour mixture into foil lined jelly roll pan; tip pan backward and forward to unfold candy frivolously in pan. Sprinkle chocolate chips over sweet brittle. Let stand approximately 5 mins, or till brilliant and soft. Spread chocolate frivolously over candy. Cool to room temperature, then refrigerate for 1 hour. Break into chunk-length pieces.

Notes :

Reynolds® Aluminum foil can be used to maintain meals moist, cook dinner it evenly, and make smooth-up easier.

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