Christmas Crunch

Directions

1. 1
   In a heavy 2-quart saucepan over medium heat, heat sugar, corn syrup, and 1/4 cup water to boiling, stirring occasionally.
2. 2
   Stir in margarine or butter.
3. 3
   Set candy thermometer in place and continue cooking, stirring frequently, until temperature reaches 300F or hard-crack stage (when small amount of mixture dropped into very cold water separates into hard brittle threads), about 20 minutes.
4. 4
   Remove saucepan from heat.
5. 5
   Reserve 1/3 cup chopped almonds.
6. 6
   Stir remaining almonds into hot syrup.
7. 7
   Immediately pour mixture into lightly greased 15-1/2x10-1/2-inch jelly-roll pan.
8. 8
   Spread evenly, cool in pan on rack.
9. 9
   Prepare chocolate glaze: In heavy, small saucepan over low heat, heat chocolate and shortening until melted, stirring occasionally.
10. 10
    Remove saucepan from heat; cool slightly.
11. 11
    Remove candy in one piece from pan to cutting board.
12. 12
    Spread chocolate over candy; sprinkle with reserved almonds, pressing them into chocolate.
13. 13
    Set candy aside to allow glaze to set, about 1 hour.
14. 14
    Break candy into pieces.
15. 15
    Store in layers, separated by wax paper, in tightly, covered container to use up within 2 weeks.