Ingredients

• 1 cup - butter
• 1.25 cups - sugar
• 1 tbsp - light corn syrup
• 3 tbsps - water
• 1 cup - coarsely chopped blanched almonds, toasted
• 4 (4.25 oz) - milk chocolate bars, melted
• 1 cup - finely chopped blanched almonds, toasted

How to Make Toffee Butter Crunch

• Melt butter in a large saucepan.
• Add sugar, corn syrup, and water. Cook and over medium heat, stirring, now and then, to hard-crack stage (300 F on your candy thermometer).
• Quickly stir in coarsely chopped nuts, spread in well-greased 13x9 inch pan. Cool thoroughly.
• Turn out on waxed paper, spread top with half the melted chocolate, sprinkle with half the finely chopped nuts.
• Cover with waxed paper. Invert, spread again with remaining chocolate.
• Sprinkle top with remaining nuts.
• If necessary, chill to firm chocolate.
• Break into pieces.