Almond Butter Crunch
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
1 cup butter1 ⅓ cups sugar1 tablespoon white corn syrup3 tablespoons water1 cup blanched slivered almonds, toasted4 4 1/2 oz. (25 cents) Hershey bars, melted (that’s a total of 18 oz. milk chocolate)1 cup sliced almonds, toasted and chopped
Line a 10″ x 15″ cookie sheet with heavy duty foil and generously grease with butter.
1. Working in two different batches, put the toasted almonds in a small food processor and pulse a couple of times so they’re in smaller pieces, but not powdered. Put the almonds in separate small bowls, and set aside.
2. Melt butter in large, heavy, deep-sided saucepan over low heat. Add sugar, corn syrup and water. Cook, stirring with a wooden spoon until candy thermometer reads “crack” stage (300 degrees). Quickly stir in 1 cup toasted slivered almonds, and spread on cookie sheet with a spatula. Mom Tip: “Do this quick, quick, quick. You’ve got to spread it quickly before it sets up on you.” Cool thoroughly at room temperature.
3. Spread one side with half of the chocolate and sprinkle with half of the toasted sliced almonds. Let cool completely. Once the chocolate on first side has hardened, cover with wax paper, carefully flip to the other side, and spread with remaining chocolate and sliced almonds. Let cool, and break into pieces. This candy keeps best stored in the fridge.
Serving Size: makes 20 pieces
Number of Servings: 20
Recipe submitted by SparkPeople user YOCUM3.
1. Working in two different batches, put the toasted almonds in a small food processor and pulse a couple of times so they’re in smaller pieces, but not powdered. Put the almonds in separate small bowls, and set aside.
2. Melt butter in large, heavy, deep-sided saucepan over low heat. Add sugar, corn syrup and water. Cook, stirring with a wooden spoon until candy thermometer reads “crack” stage (300 degrees). Quickly stir in 1 cup toasted slivered almonds, and spread on cookie sheet with a spatula. Mom Tip: “Do this quick, quick, quick. You’ve got to spread it quickly before it sets up on you.” Cool thoroughly at room temperature.
3. Spread one side with half of the chocolate and sprinkle with half of the toasted sliced almonds. Let cool completely. Once the chocolate on first side has hardened, cover with wax paper, carefully flip to the other side, and spread with remaining chocolate and sliced almonds. Let cool, and break into pieces. This candy keeps best stored in the fridge.
Serving Size: makes 20 pieces
Number of Servings: 20
Recipe submitted by SparkPeople user YOCUM3.
Nutritional Info Amount Per Serving
- Calories: 325.4
- Total Fat: 22.2 g
- Cholesterol: 30.0 mg
- Sodium: 87.7 mg
- Total Carbs: 31.2 g
- Dietary Fiber: 2.1 g
- Protein: 4.0 g
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