Almond Crunch Candy Recipes

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:

• 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:

• 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:

• Preheat oven to 200 degrees F
• Grease a 14 x 18 inch cookie sheet.
• Sprinkle one package of chocolate chips on prepared pan and place in warm oven until chips melt.
• Remove from oven, spread melted chocolate over bottom of pan; set aside.
• In a large heavy saucepan over medium-high heat, combine butter and brown sugar. Stirring constantly, heat to 300 to 310 degrees Fon a candy themometer, or until a small amount of syrup dropped into cold water forms hard, brittle threads. Immediately remove from heat.
• Stir in 3/4 cup slivered almonds.
• Pour almond mixture onto pan with melted chocolate; spread mixture evenly.
• Sprinkle remaining package of chocolate chips over the almond layer and spread chocolate evenly once melted.
• Sprinkle remaining almonds over chocolate.
• Cut into squares, or allow to harden in a solid sheet and break it apart like brittle.
• Cool completely before removing from pan.

Steps:

• Line a 13x9-in. pan with foil; set aside. Using part of the butter, grease the sides of a large heavy saucepan. Add remaining butter to saucepan; melt over low heat. Add sugar, corn syrup and water. Cook and stir over medium heat until a candy thermometer reads 300° (hard-crack stage). , Remove from the heat and stir in almonds. Quickly pour into the prepared pan, spreading to cover bottom of pan. Cool completely. Carefully invert pan to remove candy in 1 piece; remove foil. , Melt half of the chocolate in a double boiler or microwave-safe bowl; spread over top of candy. Let cool. Turn candy over and repeat with remaining chocolate; cool. Break into 2-in. pieces. Store in an airtight container.

Steps:

• Place graham wafers on cookie sheet.
• Sprinkle graham wafers with slivered almonds.
• In sauce pan boil brown sugar and butter for 4 minutes.
• Pour over wafers and nuts.
• Bake for 8 minutes in oven at 350°.
• Allow to cool and then break into pieces or cut while warm for even sized squares.

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:

• In a heavy saucepan, melt candy coating and peanut butter over low heat. Remove from the heat; stir in the remaining ingredients. Drop by tablespoonfuls onto waxed paper.

Steps:

• Line the bottom and sides of a 15x10x1-in. pan with foil. Grease foil with 1-1/2 teaspoons butter; set aside., In a large heavy saucepan, melt remaining butter. Add the sugar, water and corn syrup. Cook and stir over medium heat until a candy thermometer reads 290° (soft-crack stage)., Pour into prepared pan. Cool for 4 minutes. Sprinkle with chocolate chips; let stand for 3 minutes. Spread melted chocolate evenly over candy. Sprinkle with almonds; press down lightly. Cool until chocolate is firm. Break into bite-size pieces. Store in airtight containers.