Title: Christmas crunch
 Categories: None
      Yield: 1 Servings
 
  1 3/4 c  Sugar
    1/3 c  Light corn syrup
      1 c  Margarine or butter ( 2
           -stickes)
      8 oz Slivered blanched almonds.
           -lightly toasted and finely
           -chooped
      2    1-ounce squares unsweeted
           -chocolate, coarsely chooped
      2    1-ounce squares semisweet
           -chocolate, coarsely chooped
      1 ts Shortening
 
  Prep: 1 hour plus cooking Cook: 30 minutes
  
  In a heavy 2-quart saucepan over medium heat, heat sugar,corn syrup,
  and 1/4 cup water to boiling, stirring occasionally. Stir in
  margarine or butter, Set candy thermometer in place and continue
  cooking, stirring frequently, until temperature reaches 300 degrees
  F. or hard-crak stage (when small amount of mixture dropped into very
  cold water separates into hard brittle threads), about 20 minutes.
  
  Remove saucepan from heat. Reserve 1/3 cup chooped almonds. Stir
  remaining almonds into hot syrup. Immediately pour mixture into
  lightly greased 15 1/2" by 10 1/2" jelly-roll pan; sread evenly, cool
  in pan on rack.
  
  Prepare chocolate glaze: In heavy, small saucepan over low heat, heat
  chocolate and shoetening until melted, stirring occasionally. Remove
  saucepan from heat; cool slightly.
  
  Remove candy in one piece from pan to cutting board. Spread chocolate
  over candy; sprinkle with reserved almonds, pressing them into
  chocolate. Set candy aside to allow glaze to set, about 1 hour. Break
  candy into pieces. Store in layers, separated by wax paper, in
  tightly,  covered container to use up within 2 weeks.
  
  Makes about 1 3/4 ponds candy.
  
  Clean-up Hint:  Candy mixture hardens quickly on pan, thermometer, and
  spoon upon stading. To remove, fill pan with water; place items in
  pan and bring water to a boil. Boil until mixture melts.
  
  Each ounce: About 180 calories, 2 g protein, 19 g carbohydrate, 12 g
  total fat (2 g saturated), 0 mg cholesterol, 90 mg sodium.