Once this chocolate-topped, almond loaded,crunchy toffee candy sets…just break into pieces and enjoy!
Recipe: Almond Butter Crunch
1 1/2 cups whole blanched almonds, coarselychopped
Line bottom and sides a 13 x 9 x 2-inchbaking pan with lightly buttered aluminum foil. Set aside.
Spread chopped almonds onto a baking sheetand toast in 350°F (175°C) oven for 8 to 10 minutes,stirring nuts occasionally, or until lightly browned. Let cool.
Combine butter, sugar, corn syrup andwater in a medium-size heavy saucepan. Cook over medium heat,stirring constantly, to 300°F (150°C) on a candy thermometer.(A teaspoonful of syrup will separate into brittle threads whendropped into cold water.)
Remove from heat; stir in 1 cup of thetoasted almonds. Pour into prepared pan, spreading quickly andevenly; cool until firm.
Melt chocolate chips with shortening inthe top of a double boiler over simmering water; remove fromheat. Spread over top of candy; sprinkle with remaining 1/2 cupnuts. Let stand until set. Lift candy from pan, peel off aluminumfoil and break into pieces.
1 cup butter
1 1/2 cups granulated sugar
3 tablespoons light corn syrup
3 tablespoons water
1 cup (6-ounces) semisweet chocolate chips2 teaspoons vegetable shortening
Makes l pound.
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