Ted's Almond Butter Crunch

Ingredients:

• 1 cup butter, melted (240 ml)
• 1 1/2 cup sugar (360 ml)
• 1 tbsp light corn syrup (15 ml)
• 3 tbsp water (45 ml)
• 1 1/3 cups blanched almonds, coarsely chopped and toasted (320 ml)
• 1 1/3 cups blanched almonds, finely chopped and toasted (320 ml)
• 1 lb. dark chocolate, melted (450 g)

Directions:

• Melt butter in heavy 2 quart saucepan. Add sugar, corn syrup and water.
• Cook, stirring often to hard crack 302°F (150°C) - watch closely after temperature reaches 280°F (140°C).
• Quickly stir in coarsely chopped nuts. Spread on well greased 13" x 9" x 2" pan.
• Cool thoroughly. Turn out on waxed paper. Spread top with half the chocolate, sprinkle with half the finely chopped nuts.
• Cover with waxed paper, invert and top with remaining chocolate and nuts.
• Chill to firm stage. Break into pieces.