Almond Butter Crunch Candy

Place almonds on a cookie sheet; toast in moderate 375° oven for 10 minutes or until lightly golden.

Combine butter, sugar, corn syrup and water in a medium-sized heavy saucepan.

Cook over medium heat, stirring constantly, to 300° on candy thermometer.

A teaspoon of syrup will separate into brittle threads when dropped into cold water.

Remove from heat.

Stir in 1 cup toasted almonds. Pour into a buttered 13 x 9 x 2-inch pan, spreading quickly and evenly.

Turn out onto wax paper.