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Toasted Almond Crunch Recipe
|Corn oil margarine||1⁄2 Cup (8 tbs) (Do Not Substitute)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Water||1 1⁄2 Tablespoon|
|Light corn syrup||2 Teaspoon|
|Almonds||1⁄2 Cup (8 tbs), coarsely chopped (Toasted And Blanched, If You Can Find Them)|
|Almonds||3⁄4 Cup (12 tbs), finely chopped|
Serving size: Complete recipe
Calories 3451 Calories from Fat 2102
% Daily Value*
Total Fat 244 g374.8%
Saturated Fat 62.8 g313.9%
Trans Fat 19.8 g
Cholesterol 0 mg
Sodium 785.6 mg32.7%
Total Carbohydrates 323 g107.6%
Dietary Fiber 35.2 g140.8%
Sugars 266.4 g
Protein 47 g94.9%
Vitamin A 79.3% Vitamin C
Calcium 54.7% Iron 76.5%
*Based on a 2000 Calorie diet
Over a medium-high heat, cook until it reaches a hard-crack stage (290°).
Stir only slightly to keep from burning.
Mixture will turn to a golden color.
Pour the mixture into an 8 x 8-inch pan that has been greased with corn oil.
Allow to cool completely.
Once cool, carefully turn the candy out onto waxed paper.
In a double boiler, melt the chocolate and paraffin.
Remove from heat and stir until nearly cool.
Spread half of the chocolate on one side of the candy and sprinkle with 1/3 cup of the almonds.
Lay another piece of waxed paper on top of the candy and turn it over.
Spread the other half of the chocolate on candy and sprinkle the remaining almonds on top.
Allow to cool completely, then break into bite-sized pieces.
Preparation Time: 30 minutes.