BUTTER TOFFEE RECIPE (BUTTERCRUNCH)
Steps:
- Grease a 9x13" baking sheet with butter.
- Melt the butter in a 2 quart saucepan over low heat. In a separate bowl, combine the corn syrup and water and stir to dissolve fully.
- Turn the heat to medium and add the sugar, stirring constantly until sugar fully dissolves, about 3-5 minutes. Add the corn syrup and water mixture.
- Turn the heat to medium high and continue stirring the mixture constantly until it reaches a temperature of 300 degrees.
- Remove from heat and quickly mix in the chopped almonds. Pour the candy mixture on the greased baking sheet and let it spread out. It should be about 1/4" thick. Pick up the pan and shake gently back and forth to help the mixture more evenly.
- Before it starts to cool too much, sprinkle the top with the chocolate chips and let them melt for 2-3 minutes. Spread the melted chocolate with a knife in an even layer over the buttercrunch. Then sprinkle the top with the ground nuts.
- Then sprinkle the top with the ground nuts, lightly patting them into the chocolate.
- Let the chocolate and butter toffee cool and use a knife to break into pieces. To speed up the cooling, I typically place it in the fridge for 15-20 minutes. Just be careful not to leave it in there too long or the chocolate will become too hard and separate from the toffee.
- Store in an airtight container on the counter or in the fridge. It should be a cool place.
Nutrition Facts : ServingSize 1 piece, Calories 377 kcal, Carbohydrate 35 g, Protein 3 g, Fat 25 g, SaturatedFat 13 g, Cholesterol 44 mg, Sodium 151 mg, Fiber 1 g, Sugar 32 g
ALMOND BUTTERCRUNCH CANDY I
This recipe has been in our family for years, and it is our favorite. It is delicious and addicting. Get ready to go on a diet after the holidays!
Provided by JANIS-RAINEYDAYGIRL
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 2h30m
Yield 56
Number Of Ingredients 4
Steps:
- Preheat oven to 200 degrees F (95 degrees C). Grease a 14 x 18 inch cookie sheet.
- Sprinkle one package of chocolate chips on prepared pan. Place in warm oven until chips melt, about 5 minutes. Remove from oven, and 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 F (149 to 154 degrees C), 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 and pour onto pan with melted chocolate; spread mixture evenly.
- Sprinkle remaining package of chocolate chips over the almond layer. The heat from the almond layer will melt the chocolate chips; spread melted chocolate evenly. Sprinkle remaining 1/4 cup 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.
Nutrition Facts : Calories 162 calories, Carbohydrate 15.2 g, Cholesterol 21.3 mg, Fat 11.4 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 6.5 g, Sodium 68.3 mg, Sugar 14.1 g
ALMOND CRUNCH
Once you start eating this taste-tempting treat, you may not be able to stop! Matzo crackers are topped with buttery caramel, chocolate and slivered almonds...and then baked to perfection. -Sharalyn Zander, Jacksonville, Alabama
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1 pound.
Number Of Ingredients 6
Steps:
- Line a 15x10x1-in. baking pan with foil; line the foil with parchment. Arrange crackers in pan; set aside., In a large heavy saucepan over medium heat, melt butter. Stir in brown sugar. Bring to a boil; cook and stir for 3-4 minutes or until sugar is dissolved. Spread evenly over crackers. , Bake at 350° for 15-17 minutes (cover loosely with foil if top browns too quickly). Cool on a wire rack for 5 minutes. Meanwhile, melt chocolate chips and shortening; stir until smooth. Stir in almonds; spread over top. Cool for 1 hour. , Break into pieces. Cover and refrigerate for at least 2 hours or until set. Store in an airtight container.
Nutrition Facts : Calories 517 calories, Fat 36g fat (18g saturated fat), Cholesterol 61mg cholesterol, Sodium 329mg sodium, Carbohydrate 50g carbohydrate (36g sugars, Fiber 3g fiber), Protein 5g protein.
BUTTERY ALMOND CRUNCH
Meet the Cook: This delectable candy is crisp but not as hard as peanut brittle. Some people say it reminds them of the toffee center of a well-known candy bar. Besides cooking, I enjoy gardening, sewing, needlework and family get-togethers. Husband Bob and I have six children, nine grandkids and three great-grandkids. -Mildred Clothier, Oregon, Illinois
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 10 ounces.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 379 calories, Fat 30g fat (13g saturated fat), Cholesterol 55mg cholesterol, Sodium 214mg sodium, Carbohydrate 27g carbohydrate (22g sugars, Fiber 2g fiber), Protein 4g protein.
ALMOND CRUNCH
I am begged for this recipe whenever I serve it. My advice: Invest in a good candy thermometer and always, always, always use good ingredients. Do not use margarine as a substitute for the butter; the water content is too high.
Provided by Heather Walker
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 2h20m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Arrange almonds in a single layer on a baking sheet. Toast in the preheated oven until lightly browned, approximately 5 minutes.
- Line a jelly roll pan with foil.
- In a heavy saucepan, combine butter, sugar, corn syrup, and water. Cook over medium heat, stirring constantly, until mixture boils. Boil, without stirring, to hard crack stage, 300 degrees F (150 degrees C). Remove from heat.
- Working quickly, stir in almonds, and pour mixture into foil lined jelly roll pan; tip pan from side to side to spread candy evenly in pan. Sprinkle chocolate chips over candy brittle. Let stand about 5 minutes, or until shiny and soft. Spread chocolate evenly over candy. Cool to room temperature, then refrigerate for 1 hour. Break into bite-size pieces.
Nutrition Facts : Calories 316.6 calories, Carbohydrate 32.6 g, Cholesterol 35.1 mg, Fat 21 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 11.3 g, Sodium 84.1 mg, Sugar 28.7 g
ALMOND TOFFEE CRUNCH
Provided by cari
Time 2h
Yield 1 lb
Number Of Ingredients 6
Steps:
- In a heavy 2-quart saucepan over medium heat, heat sugar, margarine or butter, corn syrup, vanilla extract, and 2 tablespoon water to boiling, stirring constantly. Set candy thermometer in place and continue cooking, stirring frequently, until temperature reaches 300 degrees F or hard-crack stage (when small amount of mixture dropped into very cold water separates into threads that are hard but not brittle), about 20 minutes. Immediately pour mixture evenly onto ungreased large cookie sheet. Sprinkle with chocolate pieces (chocolate will melt). With knife or metal spatula, spread melted chocolate evenly over candy; sprinkle with almonds. Let candy cool and harden, about 1 hour; refrigerate 30 minutes if chocolate is not set. Break candy into small pieces to serve.
ALMOND BUTTERCRUNCH
Steps:
- Gather the ingredients.
- Prepare a 4 x 8-inch loaf pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
- In a small saucepan over medium-high heat, melt the butter. Add the brown sugar, the corn syrup, and the salt. Stir until the brown sugar dissolves.
- Once the brown sugar melts, start your timer and cook the candy for exactly 6 minutes, stirring constantly with a wooden spoon. If you want to use a candy thermometer , stir and boil the toffee until it reaches 290 F/143 C.
- After 6 minutes, pull the toffee pan from the heat and stir in 1/2 cup of the chopped toasted almonds. Scrape the toffee into the prepared loaf pan-it should be in a layer about 1/2-inch thick.
- Let the toffee set for about 3 minutes, then use a pizza cutter or paring knife to cut the toffee into thin bars about 1/2-inch wide x 2.5-inches long. These will look like small pieces, but once they are dipped in chocolate and rolled in nuts, they'll be substantially bigger. After another 2 minutes, go over your cuts again as the toffee continues to harden.
- As you wait for your toffee to set, chop the remaining 1 cup of toasted almonds very finely. Alternatively, put them in a food processor and pulse for several seconds until they are in very small pieces. Pour the finely chopped almonds into a shallow bowl.
- Once the toffee is completely cool and set, break it into pieces along the lines you made, and trim off any jagged edges with a knife.
- Melt the chocolate or candy coating. Dip each piece of almond buttercrunch in the melted chocolate, then place it in the bowl of nuts. Roll it around until it is coated with nuts on all sides. Take it out with a fork and place it on a baking sheet. Repeat until all the toffee pieces are coated with chocolate and nuts.
- Refrigerate the tray for about 10 minutes to set the chocolate. Bring to room temperature, then serve and enjoy.
Nutrition Facts : Calories 153 kcal, Carbohydrate 14 g, Cholesterol 10 mg, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, Sodium 98 mg, Sugar 11 g, Fat 11 g, ServingSize 24 small bars (24 servings), UnsaturatedFat 0 g
ALMOND BUTTER CRUNCH CANDY
This is a yummy candy that I make each year to put in amongst (if that is a word) my cookies on the trays. It came from a Better Homes & Garden Candy Cookbook back in the '60s. It is one that is easy to make and comes out great every time. It is very tasty and has a great crunch if you are sure to bring it to the hard crack stage.
Provided by Mimi in Maine
Categories Candy
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
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 CRUNCH CANDY
This was in my grandma's handwritten collection. I made this last year at Christmas and it was gone instantly.
Provided by KennKonn
Categories Candy
Time 30m
Yield 20-25 serving(s)
Number Of Ingredients 4
Steps:
- Place graham wafers on cookie sheet.
- Sprinkle graham wafers with slivered almonds.
- In sauce pan boil brown sugar and butter for 4 minutes.
- Pour over wafers and nuts.
- Bake for 8 minutes in oven at 350°.
- Allow to cool and then break into pieces or cut while warm for even sized squares.
Nutrition Facts : Calories 143.7, Fat 11.9, SaturatedFat 6, Cholesterol 24.4, Sodium 68.7, Carbohydrate 9.1, Fiber 0.6, Sugar 8.2, Protein 1.2
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