Various versions of this recipe have been around for years. I ran into it in an ancient cookbook and decided to print it out to try this week. Thought other people might like to include it in their summer dinner parties and festivities . . . or just because everyone wants some homemade candy!
Homemade Chocolate Nut Crunch
4 sticks of butter (Margarine won't work!)
2 cups granulated sugar
1/4 cup water
2 tablespoons corn syrup
2 cups chopped almonds (I toast them a bit and leave them unblanched)
8 ounces semisweet chocolate
1/2 cup finely chopped nuts for topping
Melt butter over low heat in a large cooking pot. Add the sugar and stir constantly until melted. Add in the water and corn syrup. Cook and stir constantly to prevent burning until a candy thermometer registers 290 degrees. Remove from heat and stir in the 2 cups of chopped nuts. Spread immediately into a vegetable-oiled sprayed pan, approximately 9 x 13 or whatever you have that will work. You can always do this is two, small pans. Refrigerate until candy is hard.
Melt the chocolate and spread over cold candy and immediately sprinkle with the finely chopped nuts. When the chocolate is set, break into pieces and enjoy!
Ideas . . .
You can also top it with melted white chocolate chips and sprinkle with colorful sugar or decorations.
You can add a smidge of cinnamon to the nut crunch portion just as you finish cooking it.
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