Almond Butter Crunch Recipe
Making this Almond Butter Crunch can be dleightfully simple; in fact, the rich chocolaty feel is sure gonna make it a crowd pleaser. A very simple recipe that is so easy to make, this Almond Butter Crunch can be whipped up in any day or time of the week. Give it a try and your loved ones will definitely love you for it!
Ingredients
| Blanched almonds | 1 pound | |
| Semi sweet chocolate square | 6 | |
| Unsweetened chocolate square | 6 | |
| Butter | 1 pound | |
| Granulated Sugar | 2 Cup (16 tbs) | |
| Water | 6 Tablespoon | |
| Corn syrup | 2 Tablespoon | |
| Pinch of baking soda | ||
| Candy thermometer | ||
| 1-11 3/4 inch x 17 3/4 inch x 1 inch pan | ||
Directions
Blanch almonds and split each nut in half while hot.
Place in a buttered pan in a 350°F oven and bake until crisp and light brown.
Cool.
Melt chocolate in top of a double boiler over hot, not boiling water.
In a heavy saucepan melt butter and sugar over low heat.
Add water and corn syrup.
Insert candy thermometer.
Turn burner to medium-high and bring mixture to a boil, stirring occasionally, until thermometer reaches 300 degree F.
Remove from heat, quickly stir in a pinch of baking soda.
Spread cooled nuts over pan.
Cover with butter-sugar mixture; let harden.
When hardened spread half the melted chocolate over the top.
When hard, lift whole piece, turn over on waxed paper, and spread remaining chocolate on the second side.
A candy thermometer is a must
Place in a buttered pan in a 350°F oven and bake until crisp and light brown.
Cool.
Melt chocolate in top of a double boiler over hot, not boiling water.
In a heavy saucepan melt butter and sugar over low heat.
Add water and corn syrup.
Insert candy thermometer.
Turn burner to medium-high and bring mixture to a boil, stirring occasionally, until thermometer reaches 300 degree F.
Remove from heat, quickly stir in a pinch of baking soda.
Spread cooled nuts over pan.
Cover with butter-sugar mixture; let harden.
When hardened spread half the melted chocolate over the top.
When hard, lift whole piece, turn over on waxed paper, and spread remaining chocolate on the second side.
A candy thermometer is a must
Chef
