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Almond Crunch
December 21, 2002

I love this recipe! Made 20 lbs this year as gifts. Couple of hints: * The new "Release Foil" is much easier to get off than regular. * I double the recipe (but just use 1 regular-size bag of milk chocolate) and use the bottom of a broiler pan. * Don't accidentally use semi-sweet! * I prefer sliced almonds, and crush a few over the chocolate before it hardens to make it prettier. * BIG tip: I've ruined a few pans over the years making this. I'm not a chemist, but the candy still tastes great and my pans are not scorched if I stir it constantly, even after it boils. In fact, when I have NOT stirred it, it tastes burned. It's inconvenient to stand there stirring, but worth it to me. * I also HIGHLY suggest getting a good thermometer! * This year I made it on a cold day and set the pans out on the screened-in porch, so didn't have to mess with rotating through refrigerators! Yum Yum!

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