Almond Butter Crunch Recipe 455 Recipes

BUTTERY ALMOND CRUNCH

Steps:

• Line an 8-in. square pan with foil; butter the foil with 1/2 tablespoon butter. Set aside., Spread the sides of a heavy saucepan with 1/2 tablespoon butter. Add 1/2 cup of butter, sugar and corn syrup. Bring to a boil over medium-high heat, stirring constantly. Cook and stir until mixture is golden brown, about 3 minutes. Stir in almonds. Quickly pour into prepared pan. , Refrigerate until firm. Invert pan and remove foil. Break candy into pieces.

ALMOND BUTTER CRUNCH

Steps:

• Melt butter in 10-inch skillet over medium heat. Stir in all remaining ingredients except chocolate chips. Continue cooking, stirring constantly, 8-12 minutes or until mixture is golden brown.
• Pour mixture into 15x10x1-inch baking pan. Sprinkle chocolate chips over candy; spread evenly. Cool completely; break into pieces. Store in container with tight-fitting lid.

HOMEMADE ALMOND BUTTER

Steps:

• Preheat the oven to 350 degrees F.
• Place the almonds on a rimmed baking sheet and bake, shaking the pan halfway through, until golden and fragrant, about 8 minutes. Transfer the almonds to a food processor and add 1/2 teaspoon salt, then process until it is a smooth paste, about 5 minutes. Add the honey and continue to process until combined. With the machine still running, slowly drizzle in 2 tablespoons oil. Thin if desired with the remaining tablespoon oil.

ALMOND BUTTERCRUNCH

Steps:

• Gather the ingredients.
• Prepare a 4 x 8-inch loaf pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
• In a small saucepan over medium-high heat, melt the butter. Add the brown sugar, the corn syrup, and the salt. Stir until the brown sugar dissolves.
• Once the brown sugar melts, start your timer and cook the candy for exactly 6 minutes, stirring constantly with a wooden spoon. If you want to use a candy thermometer , stir and boil the toffee until it reaches 290 F/143 C.
• After 6 minutes, pull the toffee pan from the heat and stir in 1/2 cup of the chopped toasted almonds. Scrape the toffee into the prepared loaf pan-it should be in a layer about 1/2-inch thick.
• Let the toffee set for about 3 minutes, then use a pizza cutter or paring knife to cut the toffee into thin bars about 1/2-inch wide x 2.5-inches long. These will look like small pieces, but once they are dipped in chocolate and rolled in nuts, they'll be substantially bigger. After another 2 minutes, go over your cuts again as the toffee continues to harden.
• As you wait for your toffee to set, chop the remaining 1 cup of toasted almonds very finely. Alternatively, put them in a food processor and pulse for several seconds until they are in very small pieces. Pour the finely chopped almonds into a shallow bowl.
• Once the toffee is completely cool and set, break it into pieces along the lines you made, and trim off any jagged edges with a knife.
• Melt the chocolate or candy coating. Dip each piece of almond buttercrunch in the melted chocolate, then place it in the bowl of nuts. Roll it around until it is coated with nuts on all sides. Take it out with a fork and place it on a baking sheet. Repeat until all the toffee pieces are coated with chocolate and nuts.
• Refrigerate the tray for about 10 minutes to set the chocolate. Bring to room temperature, then serve and enjoy.

BUTTER ALMOND CRUNCH

Steps:

• Line a 13x9-in. pan with foil. Grease the foil with 1-1/2 teaspoons butter. Spread coconut evenly into prepared pan; set aside. , In a heavy saucepan, combine sugar, water and corn syrup. Bring to a boil over medium heat, stirring occasionally. Add remaining butter; cook and stir until butter is melted. Continue cooking, without stirring, until a candy thermometer reads 300° (hard-crack stage). Remove from heat. Stir in almonds. Pour over coconut. Cool., In a microwave, melt chocolate chips; stir until smooth. Drizzle over candy; cool until firm. Remove from foil and break into pieces. Store in airtight containers.

ALMOND BUTTER CRUNCH CANDY

Steps:

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

ALMOND BUTTER CRUNCH

Steps:

• 1. Place chopped almonds on a cookie sheet; toast in 375 oven for 10 minutes, or until lightly golden.
• 2. Combine butter, sugar, corn syrup and water in a medium-size heavy saucepan.
• 3. Cook over medium heat, stirring constantly, to 300 degrees on candy thermometer (a teaspoonful of syrup will separate into brittle threads when dropped in cold water).
• 4. Remove from heat; stir in 1 cup of the toasted almonds.
• 5. Pour into a buttered 13x9x2 inch pan, spreading quickly and evenly; cool.
• 6. Turn out onto wax paper.
• 7. Melt chocolate squares in the top of a double boiler over hot water; remove from heat.
• 8. Spread half the melted chocolate over top of candy; sprinkle with 1/4 cup nuts; let set for about 20 minutes; turn candy over and spread with remaining chocolate and sprinkle with remaining nuts.
• 9. Let stand until set.
• 10. Break into pieces.
• 11. Makes l pound.

OLD-FASHIONED BUTTER CRUNCH

Steps:

• To make the butter crunch mixture, melt the butter in a saucepan. Remove from heat and stir in sugar, corn syrup, and water. Cook, stirring occasionally, until the mixture reaches 300 degrees on a candy thermometer. Remove from heat, stir in almonds, and pour out into prepared pan, spreading the mixture with the back of a spoon to fill the pan. Before the butter crunch hardens, but when it is firm enough to handle, turn it out onto a large parchment-covered cutting board and peel away the foil. Allow the butter crunch to cool completely. To finish the butter crunch, wipe the top surface of the candy with a damp paper towel to remove excess butter and allow to dry a few minutes. Have another cutting board or the back of a jelly-roll pan ready to turn the candy over onto. Use a small offset metal icing spatula to spread half the tempered chocolate quickly over the butter crunch. Scatter half the chopped almonds over the chocolate. Cover this finished surface with a piece of parchment paper or foil and place another cutting board or the back of a large jelly-roll pan. Remove top board and paper and quickly spread with remaining tempered chocolate and scatter on remaining almonds (it isn't necessary to wipe the second side because it wasn't against a buttered surface). Refrigerate for 20 minutes to set chocolate. Break the butter crunch into 2-inch pieces. Store candy in a tin or plastic container with a tight-fitting cover and keep at a cool room temperature for up to a week.

BUTTER ALMOND CRUNCH

Steps:

• Combine almonds and coconut.
• Spread in a thin layer over bottom of a buttered 13 x 9-inch pan.
• Melt butter or margine in a saucepan.
• Stir in the rest of the ingredients.
• Cook, without stirring until mixture comes to soft crack stage, 290 degrees F.
• Remove from heat and pour in a thin stream evenly over almonds and coconut.
• Cool.
• Break into pieces.
• Store in an air-tight container.

ALMOND BUTTER CRUNCH

Steps:

• Line bottom and sides of a 9" round baking pan (Do Not Use Glass) with foil.
• Butter the foil heavily; set pan aside.
• Combine almonds, the 1/2 cup butter, sugar and syrup in a 10" skillet.
• Cook over medium heat until sugar is melted and mixture turns golden brown, stirring constantly (about 10 minutes).
• Quickly spread mixture into foil lined pan.
• Cool about 15 minutes or until firm.
• Remove candy by lifting edges of foil out of pan; peel off foil.
• Leave whole or break into pieces.

OLD-TIME BUTTER CRUNCH CANDY

Steps:

• Line a 13x9-in. pan with foil; set aside. Using part of the butter, grease the sides of a large heavy saucepan. Add remaining butter to saucepan; melt over low heat. Add sugar, corn syrup and water. Cook and stir over medium heat until a candy thermometer reads 300° (hard-crack stage). , Remove from the heat and stir in almonds. Quickly pour into the prepared pan, spreading to cover bottom of pan. Cool completely. Carefully invert pan to remove candy in 1 piece; remove foil. , Melt half of the chocolate in a double boiler or microwave-safe bowl; spread over top of candy. Let cool. Turn candy over and repeat with remaining chocolate; cool. Break into 2-in. pieces. Store in an airtight container.