BUTTER CRUNCH

Steps:

• Melt butter and bring to boil. Add warm water and return to boil. Add the 2 pounds of sugar and lecithin, stirring constantly, until mixture becomes homogenous. Add almonds and cook until almonds are roasted. Lower flame and cook to 300 degrees F. Take off heat; add salt and remaining 1/2-ounce granulated sugar until dissolved, stirring constantly. Pour onto greased baking sheet, spread out as thin as practical, score and cut.
• Option: Once cooled, dip in melted chocolate and sprinkle with roasted chopped almonds.