Butter Almond Crunch Recipe
Would you like to taste the best ever Butter Almond Crunch? In my view, to call yourself a chef, you need to have a personal recipe of Butter Almond Crunch, just like I do.
Ingredients
1 1/2 cups Semi-Sweet Chocolate Chips, divided
1 3/4 cups chopped almonds, divided
1 1/2 cups butter or margarine
1 3/4 cups sugar
3 tablespoons light corn syrup
3 tablespoons water
Directions
Heat oven to 350°F Line 13x9x2-inch pan with foil; butter foil.
Sprinkle 1 cup chocolate chips into pan; set aside.
In shallow baking pan spread chopped almonds.
Bake about 7 minutes or until golden brown; set aside.
In heavy 3-quart saucepan melt butter; blend in sugar, corn syrup and water.
Cook over medium heat, stirring constantly, to 300°F on a candy thermometer (hard-crack stage) or until mixture separates into hard, brittle threads when dropped into very cold water.
(Bulb of candy thermometer should not rest on bottom of saucepan.) Remove from heat; stir in 1 1/2 cups toasted almonds.
Immediately spread mixture evenly over chocolate chips in prepared pan; do not disturb chips.
Sprinkle with remaining 1/4 cup toasted almonds and remaining 1/2 cup chocolate chips; cool slightly.
With sharp knife score candy into 1 1/2-inch squares, wiping knife blade after drawing through candy.
Cool completely; remove from pan.
Sprinkle 1 cup chocolate chips into pan; set aside.
In shallow baking pan spread chopped almonds.
Bake about 7 minutes or until golden brown; set aside.
In heavy 3-quart saucepan melt butter; blend in sugar, corn syrup and water.
Cook over medium heat, stirring constantly, to 300°F on a candy thermometer (hard-crack stage) or until mixture separates into hard, brittle threads when dropped into very cold water.
(Bulb of candy thermometer should not rest on bottom of saucepan.) Remove from heat; stir in 1 1/2 cups toasted almonds.
Immediately spread mixture evenly over chocolate chips in prepared pan; do not disturb chips.
Sprinkle with remaining 1/4 cup toasted almonds and remaining 1/2 cup chocolate chips; cool slightly.
With sharp knife score candy into 1 1/2-inch squares, wiping knife blade after drawing through candy.
Cool completely; remove from pan.
