“This is a yummy candy that I make each year to put in amongst (if that is a word) my cookies on the trays. It came from a Better Homes & Garden Candy Cookbook back in the '60s. It is one that is easy to make and comes out great every time. It is very tasty and has a great crunch if you are sure to bring it to the hard crack stage.”

Ingredients Nutrition

  • 1 cup butter
  • 1 13 cups granulated sugar
  • 1 tablespoon light corn syrup
  • 3 tablespoons water
  • 1 cup coarsely chopped almonds (toasted)
  • 4 (4 1/2 ounce) milk chocolate candy bars (melted)
  • 1 cup finely chopped almonds (toasted)


  1. CANDY:.
  2. In a large saucepan melt butter; add sugar, corn syrup, and water.
  3. Cook stirring occasionally to hard-crack stage (300 degrees) on a candy thermometer--watch carefully after 280 degrees as it rises fast after this.
  4. Quickly stir in the coarsely chopped almonds.
  5. Spread in ungreased 9x13 pan.
  6. Cool thoroughly and turn out onto waxed paper.
  7. TOPPING:.
  8. Melt the chocolate and spread half on top of the candy.
  9. Sprinkle with half of the finely chopped almonds.
  10. Cover with wax paper and invert.
  11. Spread the other half of chocolate and sprinkle other half of nuts.
  12. If necessary chill in refrigerator till chocolate is firm.
  13. Crack in pieces.

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