Almond Butter Crunch Candy

Submitted by Mimi in Maine

"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."

 

• Ready In: 40mins
• Ingredients: 7
• Serves: 6

ingredients

• CANDY

• 1 cup butter
• 1 1⁄3 cups granulated sugar
• 1 tablespoon light corn syrup
• 3 tablespoons water
• 1 cup coarsely chopped almonds (toasted)

• TOPPING

• 4 (4 1/2 ounce) milk chocolate candy bars (melted)
• 1 cup finely chopped almonds (toasted)

directions

1. CANDY:.
2. In a large saucepan melt butter; add sugar, corn syrup, and water.
3. Cook stirring occasionally to hard-crack stage (300 degrees) on a candy thermometer--watch carefully after 280 degrees as it rises fast after this.
4. Quickly stir in the coarsely chopped almonds.
5. Spread in ungreased 9x13 pan.
6. Cool thoroughly and turn out onto waxed paper.
7. TOPPING:.
8. Melt the chocolate and spread half on top of the candy.
9. Sprinkle with half of the finely chopped almonds.
10. Cover with wax paper and invert.
11. Spread the other half of chocolate and sprinkle other half of nuts.
12. If necessary chill in refrigerator till chocolate is firm.
13. Crack in pieces.

Reviews

[Julie M.]

My family makes this every year for friends. This year we made over 30 batches, about 75 lbs. My advice...be sure to get the nuts very brown, and the candy a dark golden color to have maximum flavor. Use cane sugar, not beet, which has a different melting point. We spread the candy on parchment paper lined cookie sheets and jelly roll pans to avoid sticking. We use a paper towel soaked in plain vodka to clean excessive oil from the sides prior to coating with chocolate to help it stick. We cover the nuts with wax paper and lightly press another sheet on the nuts to set them in the chocolate. Keep the wax paper in place until the chocolate hardens, then use another sheet to flip the candy. Clean the other side with vodka, frost with chocolate, sprinkle with nuts, cover with waxed paper and set the nuts again. We cut it with a very long knife to avoid over handling and nut loss. Save the crumbles for ice cream topping!