Butter Almond Crunch Recipe

1. 1

   Heat oven to 350 degrees F. Line 13x9x 2-inch pan with foil; butter foil.

2. 2

   Sprinkle 1 c. chocolate chips into pan; set aside.

3. 3

   In shallow baking pan spread minced almonds.

4. 4

   Bake about 7 min or possibly till golden; set aside.

5. 5

   In heavy 3-qt saucepan heat butter; blend in sugar, corn syrup and water.

6. 6

   Cook over medium heat, stirring constantly, to 300 degrees F on a candy thermometer (hard-crack stage) or possibly till mix, when dropped into very cool water, separates into threads which are hard and brittle.

7. 7

   Bulb of candy thermometer shouldn't rest on bottom of saucepan.

8. 8

   Remove from heat; stir in 1-1/2 c. toasted almonds.

9. 9

   Immediately spread mix proportionately over chocolate chips in prepared pan; don't disturb chips.

10. 10

    Sprinkle with remaining 1/4 c. toasted almonds and remaining 1/2 c. chocolate chips; cold slightly.

11. 11

    With sharp knife score into 1 1/2 inch squares, wiping knife blade after drawing through candy.

12. 12

    Cold completely; remove from pan.

13. 13

    Remove foil; break into pcs.

14. 14

    Store in airtight container in cold, dry place.

* Per serving · 4 servings · Values may vary.

No additional tips available.