Almond Butter Crunch Recipe 455

BUTTERY ALMOND CRUNCH

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.

BUTTER ALMOND CRUNCH

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.

ALMOND BUTTER CRUNCH

Steps:

• 1. Place chopped almonds on a cookie sheet; toast in 375 oven for 10 minutes, or until lightly golden.
• 2. Combine butter, sugar, corn syrup and water in a medium-size heavy saucepan.
• 3. Cook over medium heat, stirring constantly, to 300 degrees on candy thermometer (a teaspoonful of syrup will separate into brittle threads when dropped in cold water).
• 4. Remove from heat; stir in 1 cup of the toasted almonds.
• 5. Pour into a buttered 13x9x2 inch pan, spreading quickly and evenly; cool.
• 6. Turn out onto wax paper.
• 7. Melt chocolate squares in the top of a double boiler over hot water; remove from heat.
• 8. Spread half the melted chocolate over top of candy; sprinkle with 1/4 cup nuts; let set for about 20 minutes; turn candy over and spread with remaining chocolate and sprinkle with remaining nuts.
• 9. Let stand until set.
• 10. Break into pieces.
• 11. Makes l pound.

ALMOND BUTTER CRUNCH CANDY

Steps:

• CANDY:.
• In a large saucepan melt butter; add sugar, corn syrup, and water.
• Cook stirring occasionally to hard-crack stage (300 degrees) on a candy thermometer--watch carefully after 280 degrees as it rises fast after this.
• Quickly stir in the coarsely chopped almonds.
• Spread in ungreased 9x13 pan.
• Cool thoroughly and turn out onto waxed paper.
• TOPPING:.
• Melt the chocolate and spread half on top of the candy.
• Sprinkle with half of the finely chopped almonds.
• Cover with wax paper and invert.
• Spread the other half of chocolate and sprinkle other half of nuts.
• If necessary chill in refrigerator till chocolate is firm.
• Crack in pieces.

ALMOND BUTTERCRUNCH CANDY

Steps:

• Preheat oven to 200 degrees F
• Grease a 14 x 18 inch cookie sheet.
• Sprinkle one package of chocolate chips on prepared pan and place in warm oven until chips melt.
• Remove from oven, spread melted chocolate over bottom of pan; set aside.
• In a large heavy saucepan over medium-high heat, combine butter and brown sugar. Stirring constantly, heat to 300 to 310 degrees Fon a candy themometer, or until a small amount of syrup dropped into cold water forms hard, brittle threads. Immediately remove from heat.
• Stir in 3/4 cup slivered almonds.
• Pour almond mixture onto pan with melted chocolate; spread mixture evenly.
• Sprinkle remaining package of chocolate chips over the almond layer and spread chocolate evenly once melted.
• Sprinkle remaining almonds over chocolate.
• Cut into squares, or allow to harden in a solid sheet and break it apart like brittle.
• Cool completely before removing from pan.

TO DIE FOR BUTTERY ALMOND NUT CRUNCH

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.