ALMOND BUTTER CRUNCH
1 lb. butter
1 lb. sugar
1 c. coarsely chopped almonds
1 lge. or 2 sm. pkg. chocolate pieces
Combine butter, sugar and 1/2 cup almonds in heavy 3-quart saucepan. Heat slowly to boiling point; boil gently until mixture reaches hard crack stage, 305 degrees, stirring constantly. Pour onto large buttered jelly roll sheet. Sprinkle with half of chocolate pieces; spread with spatula. Sprinkle with 1/4 cup almonds. Cool. Flip over; sprinkle with remaining chocolate pieces. Place under low heat of broiler to melt chocolate. Spread with spatula. Sprinkle with remaining almonds. When cool, break into pieces. Store in airtight container. Yield: 80 pieces.