Toasted almonds and chocolate chips incrunchy, buttery toffee candy squares.
Recipe: Butter Almond Crunch
1 1/2 cups miniature semisweet chocolatechips
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.
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
Makes 24 pieces.
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