Cindy posted 07-02-99
CHOCOLATE-RASPBERRY-ALMOND CRUNCH
1 cup butter
1 cup sugar
1/3 cup water
1 tablespoon light corn syrup
3 cups sliced almonds, toasted and divided
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup raspberry-flavored semisweet chocolate chips, divided
Line 2 baking sheets with aluminum foil; grease foil. Butter sides of a very heavy large saucepan.
Combine butter, sugar, water, and corn syrup in saucepan.
Stirring constantly, cook over medium-low heat until sugar dissolves. Using a pastry brush dipped in hot water, wash down any sugar crystals on sides of pan.
Attach a candy thermometer to pan, making sure thermometer does not touch bottom of pan. Increase heat to medium and bring to a boil.
Cook, without stirring, until mixture reaches hard-crack stage (approximately 300 to 310 degrees).
Test about 1/2 teaspoon mixture in ice water. Mixture will form brittle threads in ice water and will remain brittle when removed from the water.
Remove from heat and stir in 1 cup almonds and extracts. Spread mixture on 1 baking sheet.
Sprinkle 1/2 cup chocolate chips over hot candy; spread melted chocolate with a knife.
Sprinkle 1 cup almonds over chocolate; press into chocolate. Invert toffee onto second baking sheet.
Remove foil and sprinkle second side with remaining 1/2 cup chocolate chips; spread melted chocolate with a knife.
Sprinkle remaining 1 cup almonds over chocolate; press into chocolate. Chill candy 1 hour or until chocolate hardens. Break into small pieces.
Store in an airtight container between layers of waxed paper in a cool place. Yield: about 1 3/4 pounds candy.