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  Whole blanched almonds 8 Ounce, chopped (1 1/2 Cups)
  Butter/Margarine 1 Cup (16 tbs) (2 Sticks)
  Sugar 1 1⁄2 Cup (24 tbs)
  Light corn syrup 3 Tablespoon
  Water 3 Tablespoon
  Semisweet chocolate squares 8 Ounce (1 Package)

1. Place chopped almonds on a cookie sheet; toast in moderate oven (375°) 10 minutes, or until lightly golden.
2. Combine the butter or margarine, sugar, corn syrup and water in a medium-size, heavy saucepan. Cook over medium heat, stirring constantly, to 300° on candy thermometer. (Syrup separates into brittle threads when dropped in cold water.) Remove from heat; stir in 1 cup of toasted nuts. Pour into buttered, 13x9x2-inch pan, spreading the mixture quickly and evenly; cool. Turn out onto waxed paper.
3. Melt chocolate squares in a small, heavy saucepan over low heat; remove from heat. Spread half the melted chocolate over top of candy; sprinkle with 1/4 cup nuts; let set for about 20 minutes; turn candy over; spread with remaining chocolate, sprinkle with remaining nuts. Let stand until set. Break into pieces.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5212 Calories from Fat 3191

% Daily Value*

Total Fat 359 g551.7%

Saturated Fat 163 g815.2%

Trans Fat 0 g

Cholesterol 483.8 mg161.3%

Sodium 77.6 mg3.2%

Total Carbohydrates 521 g173.6%

Dietary Fiber 35 g139.9%

Sugars 442.7 g

Protein 62 g123.7%

Vitamin A 112.5% Vitamin C

Calcium 71.1% Iron 79.9%

*Based on a 2000 Calorie diet

Almond Butter Crunch Recipe