Almond Crunch

1 cup blanched slivered almonds
1 cup unsalted butter
1¼ cups sugar
1 teaspoon Kosher salt
2 Tablespoons light corn syrup
2 Tablespoons water
2 cups milk chocolate chips

Preheat oven to 375° F. Arrange almonds in a single layer on a baking sheet. Toast in the preheated oven until lightly browned, about 7 minutes.

Line a jelly roll pan with aluminum foil or Release.

In a heavy saucepan, combine butter, sugar corn syrup and water. Cook over medium heat, stirring constantly, until mixture boils, about 10 minutes. Reduce heat slightly. Continue boiling, stirring occasionally, to 300° F (hard crack stage), about 25 minutes (use a silicon spoon - the mixture will not stick to it). Remove from heat. Working quickly, stir in almonds. Pour mixture onto foil lined jelly roll pan. Tip pan from side to side to spread candy evenly in pan (to make mixture spread more easily, place jelly roll pan on burners over low heat, and use a large spoon whose back has been sprayed with non-stick spray). Sprinkle chocolate chips over candy. Let stand about 5 minutes, or until shiny and soft. Spread chocolate evenly over candy. Cool to room temperature, then refrigerate for 1 hour. Break into bite-size pieces. Store refrigerated in an airtight container. Yield: 2 pounds (16 servings).

Note : May also use peanuts or pecans for the nuts. Semi-sweet or bittersweet chocolate chips can be substituted for milk chocolate chips.