Almond Buttercrunch Recipes

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BUTTERY ALMOND CRUNCH



Buttery Almond Crunch image

Meet the Cook: This delectable candy is crisp but not as hard as peanut brittle. Some people say it reminds them of the toffee center of a well-known candy bar. Besides cooking, I enjoy gardening, sewing, needlework and family get-togethers. Husband Bob and I have six children, nine grandkids and three great-grandkids. -Mildred Clothier, Oregon, Illinois

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 10 ounces.

Number Of Ingredients 4

1 tablespoon plus 1/2 cup butter, softened, divided
1/2 cup sugar
1 tablespoon light corn syrup
1 cup sliced almonds

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.

Nutrition Facts : Calories 379 calories, Fat 30g fat (13g saturated fat), Cholesterol 55mg cholesterol, Sodium 214mg sodium, Carbohydrate 27g carbohydrate (22g sugars, Fiber 2g fiber), Protein 4g protein.

ALMOND BUTTER CRUNCH



Almond Butter Crunch image

This toffee candy is filled with almonds and covered with chocolate.

Provided by Land O'Lakes

Categories     Toffee     Butter     Almond     Nut     Dairy     Candy     Dessert

Yield 1 1/2 pounds (48 pieces)

Number Of Ingredients 5

3/4 cup Land O Lakes® Butter
2/3 cup sugar
1/3 cup light corn syrup
1 cup slivered almonds
3/4 cup semi-sweet chocolate chips

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.

Nutrition Facts : Calories 70 calories, Fat 5 grams, SaturatedFat grams, Transfat grams, Cholesterol 10 milligrams, Sodium 30 milligrams, Carbohydrate 7 grams, Fiber

BUTTER ALMOND CRUNCH



Butter Almond Crunch image

I always draw rave reviews for this buttery, melt-in-your-mouth candy. From the coconut bottom layer to the chocolate drizzled on top, it's a winner all year-round.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield About 1-1/4 pounds.

Number Of Ingredients 7

1-1/2 teaspoons plus 1/2 cup butter, divided
3/4 cup sweetened shredded coconut
1-1/2 cups sugar
3 tablespoons water
1 tablespoon light corn syrup
3/4 cup sliced almonds
1/2 cup semisweet chocolate chips

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.

Nutrition Facts : Calories 101 calories, Fat 6g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 38mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.

ALMOND BUTTER CRUNCH CANDY



Almond Butter Crunch Candy image

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.

Provided by Mimi in Maine

Categories     Candy

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

1 cup butter
1 1/3 cups granulated sugar
1 tablespoon light corn syrup
3 tablespoons water
1 cup coarsely chopped almonds (toasted)
4 (4 1/2 ounce) milk chocolate candy bars (melted)
1 cup finely chopped almonds (toasted)

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.

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