Buttery Almond 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:

• Heat the sugar, butter and water in a large, heavy pot with buttered sides.
• Cook rapidly and stir constantly, being careful not to scrape sides of pan.
• Cook until mixture reaches 300 degrees or the hard-crack stage, when a small amount of mixture dropped into a glass of cold water separates into threads that are hard and brittle.
• Add 1 1/2 cups of almonds and stir.
• Quickly turn the candy out onto a buttered cookie sheet.
• Form into a shape about 1 foot square.
• When almost cool, brush with melted chocolate and sprinkle with toasted almonds.
• Break into pieces when cold.

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.