Toffee Crunch

Directions

1. 1
   Butter cookie sheet and set aside.
2. 2
   In medium saucepan, combine sugar, butter, water, and syrup.
3. 3
   Cook over med-low heat, stirring occasionally, until mixture reaches hard crack stage (about 300° on candy thermometer), about 30 minutes.
4. 4
   Stir in half of almonds. Pour mixture into prepared cookie sheet.
5. 5
   Immediately spread to 1/4 inch thickness.
6. 6
   Sprinkle with chocolate.
7. 7
   Let stand 1 minutes. Spread evenly to cover hot candy.
8. 8
   Sprinkle with remaining almonds before chocolate sets.
9. 9
   Refrigerate until candy has cooled completely.
10. 10
    Break into pieces.
11. 11
    Store in air-tight container.