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Butter almond crunch

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Ingredients/Components

sugar
butter or margarine
water - 3 Tbsp
light corn syrup - 3 Tbsp
chopped almonds

How to make butter almond crunch:

Spread 1 cup of the mini chocolate chips in a 13 x 9-inch pan; set aside. Spread almonds in shallow pan; toast at 350° for about 7 minutes, or until golden brown. Set aside.

Melt butter in a heavy 3-quart saucepan. Blend in sugar, corn syrup and water. Cook over medium heat, stirring constantly, to hard crack stage (300° on a candy thermometer), or until syrup, when dropped into very cold water, separates into threads that are hard and brittle. Bulb of candy thermometer should not rest on bottom of saucepan. Remove saucepan from heat. Stir in 1 1/2 cups of the toasted almonds. Immediately spread mixture evenly over mini chocolate chips in prepared pan, being careful not to disturb chips.

Sprinkle with remaining 1/4 cup toasted almonds and 1/2 cup mini chocolate chips; score into 1 1/2-inch squares. Cool completely; remove from pan. Break into pieces. Store in tightly covered container. Serves 16.

Recipe categories: Desserts, Fruit, Candy.

Rating:

3.9

Average rating: 3.9, total votes: 7

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