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Butter Almond Crunch recipe

Toasted almonds and chocolate chips incrunchy, buttery toffee candy squares.

Recipe: Butter Almond Crunch

1 1/2 cups miniature semisweet chocolatechips
3 1/4 cups almonds, chopped
1 1/2 cups butter
1 3/4 cups granulated sugar
3 tablespoons light corn syrup
3 tablespoons water

  • Spread 1 cup miniature chocolate chipsin a buttered 13 x 9-inch pan; set aside.
  • Spread chopped almonds in a shallow panthen toast in the oven at 350°F (175°C) for about 7 minutes,or until golden brown; set aside.
  • Melt butter in a heavy saucepan, blendin sugar, light corn syrup, and water. Cook over medium heat;stirring constantly, to the hard-crack stage, about 300°F(150°C) on a candy thermometer.
  • Remove the saucepan from the heat andstir in 1 3/4 cups toasted almonds.
  • Immediately spread the mixture evenlyover the chocolate chips in the prepared pan, being careful notto disturb the chocolate chips.
  • Sprinkle with the remaining toasted almondsand miniature chocolate chips.
  • Score into 1 1/2-inch squares.
  • Cool completely before removing from thepan.

    Makes 24 pieces.


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