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Hershey's Butter Almond Crunch
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made with chocolate chips

MeMaw from Betsy

Serves/Makes:2 lbs. candy

  • 1-3/4 cups (425 ml) chopped almonds, divided
  • 1-1/2 cups (350 ml) chocolate chips, divided
  • 1-1/2 cups (350 ml) butter
  • 1-3/4 cups (425 ml) sugar
  • 3 tbsp (45 ml) light corn syrup
  • 3 tbsp (45 ml) water
  • Preheat oven 350 degrees (175 C.).
  • Spread the almonds in shallow pan and toast for 7 minutes. Set aside. Turn off oven
  • Spread 1 cup (225 ml) of chips in a buttered 9 x 13 pan. Set aside.
  • Melt butter in 3 quarts (2850 ml) saucepan.
  • Blend in sugar, corn syrup and water.
  • Cook over medium heat stirring constantly to hard crack stage (300 degrees).
  • Remove pan from heat.
  • Stir in 1-1/2 cups (350 ml) almonds.
  • Immediately spread mixture over chips in pan. Do Not Disturb Chips.
  • Sprinkle remaining almonds and remaining 1/2 cup (125 ml) chips over mixture.
  • Score into 1 1/2" squares.
  • Cool completely, remove from pan and break into pieces.
  • Store in tightly covered container.

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