Recipe from some old cookbook.
|1 tbsp||light corn syrup|
|1 cup||coarsely chopped blanched almonds, toasted|
|4 4½ oz||bars milk chocolate, melted|
|1 cup||finely chopped blanched almonds, toasted|
1. Melt butter in large saucepan. Add sugar, corn syrup and water. Cook over medium heat, stirring now and then, to hard-crack stage (300°)—watch carefully after temperature reaches 280°. Quickly stir in coarsely chopped nuts; spread in well-greased 13x9 pan. Cool thoroughly.
2. Turn out on waxed paper; spread top with half the chocolate; sprinkle with half of the finely chopped nuts. Cover with waxed paper; invert; spread again with chocolate. Sprinkle top with remaining nuts. If necessary, chill to firm chocolate. Break into pieces.