Almond Butter Crunch Recipes

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.

Steps:

• Line an 8-in. square pan with foil; butter the foil with 1/2 tablespoon butter. Set aside., Spread the sides of a heavy saucepan with 1/2 tablespoon butter. Add 1/2 cup of butter, sugar and corn syrup. Bring to a boil over medium-high heat, stirring constantly. Cook and stir until mixture is golden brown, about 3 minutes. Stir in almonds. Quickly pour into prepared pan. , Refrigerate until firm. Invert pan and remove foil. Break candy into pieces.

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.

Steps:

• Place sugar and butter in small saucepan; cook on medium heat until sugar is dissolved, stirring occasionally.
• Add coconut and almonds; mix well.

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.

Steps:

• Line a 15x10x1-in. baking pan with foil; line the foil with parchment. Arrange crackers in pan; set aside., In a large heavy saucepan over medium heat, melt butter. Stir in brown sugar. Bring to a boil; cook and stir for 3-4 minutes or until sugar is dissolved. Spread evenly over crackers. , Bake at 350° for 15-17 minutes (cover loosely with foil if top browns too quickly). Cool on a wire rack for 5 minutes. Meanwhile, melt chocolate chips and shortening; stir until smooth. Stir in almonds; spread over top. Cool for 1 hour. , Break into pieces. Cover and refrigerate for at least 2 hours or until set. Store in an airtight container.

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.