To Die For Buttery Almond Nut Crunch Recipes

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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.

ALMOND BUTTER CRUNCH



Almond Butter Crunch image

Make and share this Almond Butter Crunch recipe from Food.com.

Provided by Carmen B.

Categories     Candy

Time 55m

Yield 3/4 pound, 15 serving(s)

Number Of Ingredients 5

butter
1 cup slivered almonds
1/2 cup butter (No Substitutions)
1/2 cup sugar
1 tablespoon light corn syrup

Steps:

  • Line bottom and sides of a 9" round baking pan (Do Not Use Glass) with foil.
  • Butter the foil heavily; set pan aside.
  • Combine almonds, the 1/2 cup butter, sugar and syrup in a 10" skillet.
  • Cook over medium heat until sugar is melted and mixture turns golden brown, stirring constantly (about 10 minutes).
  • Quickly spread mixture into foil lined pan.
  • Cool about 15 minutes or until firm.
  • Remove candy by lifting edges of foil out of pan; peel off foil.
  • Leave whole or break into pieces.

Nutrition Facts : Calories 125.8, Fat 9.8, SaturatedFat 4.2, Cholesterol 16.3, Sodium 44.6, Carbohydrate 9.2, Fiber 0.8, Sugar 7.4, Protein 1.6

BUTTER ALMOND CRUNCH



Butter Almond Crunch image

Make and share this Butter Almond Crunch recipe from Food.com.

Provided by Karen From Colorado

Categories     Candy

Time 30m

Yield 1 pound

Number Of Ingredients 7

3/4 cup sliced almonds
3/4 cup shredded sweetened coconut
1/2 cup butter or 1/2 cup margarine
1 1/2 cups sugar
3 tablespoons water
1 tablespoon light corn syrup
1/2 teaspoon salt

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.

Nutrition Facts : Calories 2698.9, Fat 144.9, SaturatedFat 76.8, Cholesterol 244, Sodium 1973.8, Carbohydrate 356.9, Fiber 10.5, Sugar 333, Protein 17.4

ALMOND BUTTER CRUNCH CANDY



Almond Butter Crunch Candy image

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

1 cup butter
1 1/3 cups granulated sugar
1 tablespoon light corn syrup
3 tablespoons water
1 cup coarsely chopped almonds (toasted)
4 (4 1/2 ounce) milk chocolate candy bars (melted)
1 cup finely chopped almonds (toasted)

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 BUTTER CRUNCH



Almond Butter Crunch image

Simple and EASY TO MAKE!!! -Megan P.S I'm 11 Years Old and I LOVE to COOK.And Leave a Comment This Is an Official Recipe Made By Megan Phillips.

Provided by Megan Phillips

Categories     Candies

Time 35m

Number Of Ingredients 6

1/2 c whole blanched almonds, chopped
1 c butter
1/2 c sugar
3 Tbsp light corn syrup
3 Tbsp water
8 oz semisweet chocolate squares

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.

TO DIE FOR BUTTERY ALMOND NUT CRUNCH



To Die For Buttery Almond Nut Crunch image

Rich and buttery, draped in chocolate...this is the best candy recipe I've come across...definetly to die for!

Provided by Carrie Ann

Categories     Candy

Time 20m

Yield 8 serving(s)

Number Of Ingredients 6

1 cup white sugar
1 cup butter
3 tablespoons water
1 1/2 cups slivered almonds
4 ounces semisweet chocolate, melted
1/4 cup finely chopped toasted almond

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.

Nutrition Facts : Calories 514, Fat 43, SaturatedFat 20.1, Cholesterol 61, Sodium 167.2, Carbohydrate 34.1, Fiber 5.2, Sugar 26.3, Protein 7.3

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