Nut Butter Crunch Recipes

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PEANUT BUTTER CRUNCH



Peanut Butter Crunch image

This is an easy finger-food that my family loves. It's the "peanut butter and frosted flakes" version of a rice-krispie treat.

Provided by quotMrs. Hoopsquot

Categories     Candy

Time 15m

Yield 12 treats, 12 serving(s)

Number Of Ingredients 5

1 cup light corn syrup
1 cup granulated sugar
7 cups frosted flakes (corn flakes aren't nearly as good)
1 cup smooth peanut butter
2 tablespoons margarine

Steps:

  • Bring all, except cereal, to a near boil--be careful not to scorch. Remove from heat and pour over cereal and stir until cereal is coated well. Drop by spoonfuls onto waxed paper or press into greased 9 x 13 pan and cut into squares after cooled.

Nutrition Facts : Calories 376.7, Fat 12.9, SaturatedFat 2.6, Sodium 254, Carbohydrate 64.5, Fiber 2.1, Sugar 35.4, Protein 6.2

BUTTERY ALMOND CRUNCH



Buttery Almond Crunch image

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

1 tablespoon plus 1/2 cup butter, softened, divided
1/2 cup sugar
1 tablespoon light corn syrup
1 cup sliced almonds

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.

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  • Line a 9-inch-square pan with foil. In a medium saucepan, stir the sugar with the corn syrup and water. Add the butter and bring to a boil over high heat, stirring to dissolve the sugar. Attach a candy thermometer to the pan and cook over moderately high heat until the caramel reaches 285°, about 10 minutes.
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