ALMOND BUTTER CRUNCH CANDY
This is a yummy candy that I make each year to put in amongst (if that is a word) my cookies on the trays. It came from a Better Homes & Garden Candy Cookbook back in the '60s. It is one that is easy to make and comes out great every time. It is very tasty and has a great crunch if you are sure to bring it to the hard crack stage.
Provided by Mimi in Maine
Categories Candy
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- CANDY:.
- In a large saucepan melt butter; add sugar, corn syrup, and water.
- Cook stirring occasionally to hard-crack stage (300 degrees) on a candy thermometer--watch carefully after 280 degrees as it rises fast after this.
- Quickly stir in the coarsely chopped almonds.
- Spread in ungreased 9x13 pan.
- Cool thoroughly and turn out onto waxed paper.
- TOPPING:.
- Melt the chocolate and spread half on top of the candy.
- Sprinkle with half of the finely chopped almonds.
- Cover with wax paper and invert.
- Spread the other half of chocolate and sprinkle other half of nuts.
- If necessary chill in refrigerator till chocolate is firm.
- Crack in pieces.
BUTTER ALMOND CRUNCH
I always draw rave reviews for this buttery, melt-in-your-mouth candy. From the coconut bottom layer to the chocolate drizzled on top, it's a winner all year-round.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield About 1-1/4 pounds.
Number Of Ingredients 7
Steps:
- Line a 13x9-in. pan with foil. Grease the foil with 1-1/2 teaspoons butter. Spread coconut evenly into prepared pan; set aside. , In a heavy saucepan, combine sugar, water and corn syrup. Bring to a boil over medium heat, stirring occasionally. Add remaining butter; cook and stir until butter is melted. Continue cooking, without stirring, until a candy thermometer reads 300° (hard-crack stage). Remove from heat. Stir in almonds. Pour over coconut. Cool., In a microwave, melt chocolate chips; stir until smooth. Drizzle over candy; cool until firm. Remove from foil and break into pieces. Store in airtight containers.
Nutrition Facts : Calories 101 calories, Fat 6g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 38mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.
ALMOND BUTTER CRUNCH (TOFFEE)
Categories Candy
Number Of Ingredients 4
Steps:
- Combine butter, sugar and 1/2 c. almonds in a heavy, large sauce pan. Heat slowly to boiling point. Boil gently until mixture reaches the hard-crack stage (305 degrees on a candy themometer) stirring constantly. Pour on to a large, buttered pan (a pizza pan is good.) Sprinkle with the chocolate bits and the remaining nuts. Spread the morsels gently to help the chocolate melt. Cool completely. Break or cut in to desired sized pieces. Store in an airtight container.
ALMOND BUTTER CRUNCH
Simple and EASY TO MAKE!!! -Megan P.S I'm 11 Years Old and I LOVE to COOK.And Leave a Comment This Is an Official Recipe Made By Megan Phillips.
Provided by Megan Phillips
Categories Candies
Time 35m
Number Of Ingredients 6
Steps:
- 1. Place chopped almonds on a cookie sheet; toast in 375 oven for 10 minutes, or until lightly golden.
- 2. Combine butter, sugar, corn syrup and water in a medium-size heavy saucepan.
- 3. Cook over medium heat, stirring constantly, to 300 degrees on candy thermometer (a teaspoonful of syrup will separate into brittle threads when dropped in cold water).
- 4. Remove from heat; stir in 1 cup of the toasted almonds.
- 5. Pour into a buttered 13x9x2 inch pan, spreading quickly and evenly; cool.
- 6. Turn out onto wax paper.
- 7. Melt chocolate squares in the top of a double boiler over hot water; remove from heat.
- 8. Spread half the melted chocolate over top of candy; sprinkle with 1/4 cup nuts; let set for about 20 minutes; turn candy over and spread with remaining chocolate and sprinkle with remaining nuts.
- 9. Let stand until set.
- 10. Break into pieces.
- 11. Makes l pound.
BUTTER ALMOND CRUNCH
Make and share this Butter Almond Crunch recipe from Food.com.
Provided by Karen From Colorado
Categories Candy
Time 30m
Yield 1 pound
Number Of Ingredients 7
Steps:
- Combine almonds and coconut.
- Spread in a thin layer over bottom of a buttered 13 x 9-inch pan.
- Melt butter or margine in a saucepan.
- Stir in the rest of the ingredients.
- Cook, without stirring until mixture comes to soft crack stage, 290 degrees F.
- Remove from heat and pour in a thin stream evenly over almonds and coconut.
- Cool.
- Break into pieces.
- Store in an air-tight container.
Nutrition Facts : Calories 2698.9, Fat 144.9, SaturatedFat 76.8, Cholesterol 244, Sodium 1973.8, Carbohydrate 356.9, Fiber 10.5, Sugar 333, Protein 17.4
ALMOND BUTTER CRUNCH
Make and share this Almond Butter Crunch recipe from Food.com.
Provided by Carmen B.
Categories Candy
Time 55m
Yield 3/4 pound, 15 serving(s)
Number Of Ingredients 5
Steps:
- Line bottom and sides of a 9" round baking pan (Do Not Use Glass) with foil.
- Butter the foil heavily; set pan aside.
- Combine almonds, the 1/2 cup butter, sugar and syrup in a 10" skillet.
- Cook over medium heat until sugar is melted and mixture turns golden brown, stirring constantly (about 10 minutes).
- Quickly spread mixture into foil lined pan.
- Cool about 15 minutes or until firm.
- Remove candy by lifting edges of foil out of pan; peel off foil.
- Leave whole or break into pieces.
Nutrition Facts : Calories 125.8, Fat 9.8, SaturatedFat 4.2, Cholesterol 16.3, Sodium 44.6, Carbohydrate 9.2, Fiber 0.8, Sugar 7.4, Protein 1.6
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