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ALMOND TOFFEE CRUNCH

1 1/2 c sugar
1 c margarine or butter (2 sticks)
1 tbsp light corn syrup
1 tsp vanilla extract
1/2 c semi-sweet chocolate chips
1/4 c slivered almonds, finely chopped

In a heavy 2-quart saucepan over medium heat, heat sugar, margarine
or butter, corn syrup, vanilla extract, and 2 tablespoon water to
boiling, stirring constantly. Set candy thermometer in place and
continue cooking, stirring frequently, until temperature reaches
300 degrees or hard-crack stage (when small amount of mixture
dropped into very cold water separates into threads that are hard
but not brittle), about 20 minutes.

Immediately pour mixture evenly onto ungreased large cookie sheet.
Sprinkle with chocolate pieces (chocolate will melt). With knife
or metal spatula, spread melted chocolate evenly over candy; sprinkle
with almonds. Let candy cool and harden, about 1 hour; refrigerate
30 minutes if chocolate is not set.

Break candy into small pieces to serve. Makes about 1 pound 2
ounces.

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