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Almond Brittle

Serves:

1 1/2 cups finely chopped almonds
1 1/4 cup butter
2 1/2 cups sugar
1/2 cup water
6 oz chocolate bits or 2 to 3 milk chocolate bars

Measure the butter and sugar and put in a heavy 2 or 3 quart pan then add the water. Place over low heat, stirring constantly until sugar dissolves.
When it boils, add one cup chopped almonds. Boil until it reads 290 degrees on a candy thermometer (hard crack stage).
Butter a flat pan, pour in candy and spread. Scatter chocolate over the top. As it melts, spread it to cover.
Sprinkle the remaining nuts over the top. When cool, break candy into bite-sized pieces.

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