Christmas Crunch

• 1-3/4 cup sugar
• 1/3 cup light corn syrup
• 1 cup margarine
• butter
• 8 oz. slivered blanched almonds, lightly toasted and finely chopped
• 2 oz. unsweetened chocolate, coarsely chopped
• 2 oz. semisweet chocolate, coarsely chopped
• 1 tsp. shortening

1. In a heavy 2-quart saucepan over medium heat, heat sugar, corn syrup, and 1/4 cup water to boiling, stirring occasionally.
2. Stir in margarine or butter.
3. Set candy thermometer in place and continue cooking, stirring frequently, until temperature reaches 300F or hard-crack stage (when small amount of mixture dropped into very cold water separates into hard brittle threads), about 20 minutes.
4. Remove saucepan from heat.
5. Reserve 1/3 cup chopped almonds.
6. Stir remaining almonds into hot syrup.
7. Immediately pour mixture into lightly greased 15-1/2x10-1/2-inch jelly-roll pan.
8. Spread evenly, cool in pan on rack.
9. Prepare chocolate glaze: In heavy, small saucepan over low heat, heat chocolate and shortening until melted, stirring occasionally.
10. Remove saucepan from heat; cool slightly.
11. Remove candy in one piece from pan to cutting board.
12. Spread chocolate over candy; sprinkle with reserved almonds, pressing them into chocolate.
13. Set candy aside to allow glaze to set, about 1 hour.
14. Break candy into pieces.
15. Store in layers, separated by wax paper, in tightly, covered container to use up within 2 weeks.

sugar, light corn syrup, margarine, butter, slivered blanched almonds, unsweetened chocolate, semisweet chocolate, shortening

Taken from www.foodgeeks.com/recipes/2048 (may not work)