- 1 stick unsalted butter, cut 1/2 inch pieces
- 2/3 cup sugar
- 1/3 cup light corn syrup
- 1/4 teaspoon salt
- 1 1/2 cups whole salted roasted almonds (7 ounces)
- 1 1/2 cups 9 ounces chocolate chips.
Butter a 15x10 inch shallow baking pan. Heat butter, sugar, corn syrup and salt in a 10 inch nonstick skillet over moderate heat, stirring, until mixture bubbles slightly, then add almonds and cook, stirring, until mixture is golden brown, about 10 minutes. Working quickly, pour into baking pan and spread evenly (mixture will not cover entire pan). Immediately sprinkle chocolate chips on top and let soften slightly, about 2 minutes. Spread chocolate evenly to cover nut layer. Let stand at room temperature until chocolate cools and sets, about 2 hours. Break buttercrunch into small pieces.