BUTTERY ALMOND CRUNCH
Meet the Cook: This delectable candy is crisp but not as hard as peanut brittle. Some people say it reminds them of the toffee center of a well-known candy bar. Besides cooking, I enjoy gardening, sewing, needlework and family get-togethers. Husband Bob and I have six children, nine grandkids and three great-grandkids. -Mildred Clothier, Oregon, Illinois
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 10 ounces.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 379 calories, Fat 30g fat (13g saturated fat), Cholesterol 55mg cholesterol, Sodium 214mg sodium, Carbohydrate 27g carbohydrate (22g sugars, Fiber 2g fiber), Protein 4g protein.
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.
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 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.
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- MELT: Place the sugar and butter in a heavy based saucepan over low-medium and stir until it is well combined and the mixture starts to bubble.
- LOW BOIL: Let it bubble away on a low boil stirring quite regularly so that it doesn't burn, for around 8-10 minutes until it reaches 145C / 295F on a candy thermometer. (See notes)
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