Almond Butter Crunch Recipe
Ingredients
| Blanched almonds | 1 1/2 Cup (16 tbs) | |
| Butter/Margarine | 1 Cup (16 tbs) | |
| Sugar | 1 1/2 Cup (16 tbs) | |
| Light corn syrup | 3 Tablespoon | |
| Water | 3 Tablespoon | |
| package | 1 |
Directions
1. Place chopped almonds on a cookie sheet; toast in moderate oven (375°) 10 minutes, or until lightly golden.
2. Combine the butter or margarine, sugar, corn syrup and water in a medium-size, heavy saucepan. Cook over medium heat, stirring constantly, to 300° on candy thermometer. (Syrup separates into brittle threads when dropped in cold water.) Remove from heat; stir in 1 cup of toasted nuts. Pour into buttered, 13x9x2-inch pan, spreading the mixture quickly and evenly; cool. Turn out onto waxed paper.
3. Melt chocolate squares in a small, heavy saucepan over low heat; remove from heat. Spread half the melted chocolate over top of candy; sprinkle with 1/4 cup nuts; let set for about 20 minutes; turn candy over; spread with remaining chocolate, sprinkle with remaining nuts. Let stand until set. Break into pieces.
2. Combine the butter or margarine, sugar, corn syrup and water in a medium-size, heavy saucepan. Cook over medium heat, stirring constantly, to 300° on candy thermometer. (Syrup separates into brittle threads when dropped in cold water.) Remove from heat; stir in 1 cup of toasted nuts. Pour into buttered, 13x9x2-inch pan, spreading the mixture quickly and evenly; cool. Turn out onto waxed paper.
3. Melt chocolate squares in a small, heavy saucepan over low heat; remove from heat. Spread half the melted chocolate over top of candy; sprinkle with 1/4 cup nuts; let set for about 20 minutes; turn candy over; spread with remaining chocolate, sprinkle with remaining nuts. Let stand until set. Break into pieces.
Chef
