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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
This recipe is:
Contest Winning
Quick
Nutritional Facts 1 serving (2 ounces) equals 379 calories, 30 g fat (13 g saturated fat), 55 mg cholesterol, 214 mg sodium, 27 g carbohydrate, 2 g fiber, 4 g protein.
Originally published as Buttery Almond Crunch in Country Woman November/December 1999, p29
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Reviewed on Apr. 27, 2011 by maan
I really love this recipe. It's more buttery than my favorite candy. My kids love it.
Reviewed on Jan. 23, 2011 by leotalola
I forgot to rate this recipe and I give It four thumbs up my boyfriend and I
I didn't make it but, I'm going to, my boyfriend made it and I begged him for the recipe and I was very surprised the recipe only had very simple ingredients to follow. I described it to him how buttery it is and in comparison to english toffee it has that taste but not hard as english toffee. This recipe will not break your partial. You can use any type of nuts. I told him he could sell it because you can't eat just one piece. I'm addicted.
Reviewed on Jan. 20, 2011 by tamigotclaws
delicious made 7 times its gone in a day
Reviewed on Dec. 13, 2009 by ckochmann
the pan you use either makes of breaks this recipe it must be made in a heavy duty sauce pan such as an Enameled Cast Iron pan it does not turn out in waterless cookware, or the new black non stick types. You will hate this if you use the wrong type of saucepan. copper/heavy stainless steel will work too
Reviewed on Apr. 26, 2009 by JES_62522
I used the heavy stainless pan, doubled the recipe, used a thermometer and went to 300 degrees. I also put the doubled amt into a 9x13 pan and sprinkled choc chips over the top, spread them out as they melted. It was awesome.
Reviewed on Mar. 21, 2009 by Isolda
I don't know if I did something wrong, but this did not turn out looking anything like the photo. I even made a second batch and followed the directions explicitly...with the same result unfortunately. It tasted okay, but I probably won't make it again because I was disappointed.
Reviewed on Dec. 21, 2008 by ckochmann
the success of this recipe (for me anyway) depends on the pan. It turns out better if I use a heavy stainless pan instead of the newer cephalon type. Also if you cook the toffee until it reaches 290-300 degrees instead of the 3 minutes
Reviewed on Dec. 15, 2008 by Anna Marie Kollmann
This is the best Almond Crunch recipe ever and so very easy to make. It turns out every time with just a little touch.Every time I make up my Christmas cookie plates and add ths candy treat to it they all ask for the recipe because it is so delicious. It has a wonderful flavor.Anna
This is the best Almond Crunch recipe ever and so very easy to make. It turns out every time with just a little touch.
Every time I make up my Christmas cookie plates and add ths candy treat to it they all ask for the recipe because it is so delicious. It has a wonderful flavor.
Anna
Reviewed on Jan. 04, 2008 by FriedaG
This is a finicky recipe that really makes a paltry amount for the effort:The first time I made it was in January when, I guess, it was too cold because it set up immediately and I couldn't spread it over the buttered foil. I wound up with a blob, but no matter because my family broke off bits to eat.The second time I made it was summer and that time it was a sticky mess that never did set up. Again, no matter, my family just scraped hunks up and peeled off the foil as they ate it.I considered both times I made it a failure, but I will make it again because my husband and sons still talk about how good it was!
This is a finicky recipe that really makes a paltry amount for the effort:
The first time I made it was in January when, I guess, it was too cold because it set up immediately and I couldn't spread it over the buttered foil. I wound up with a blob, but no matter because my family broke off bits to eat.
The second time I made it was summer and that time it was a sticky mess that never did set up. Again, no matter, my family just scraped hunks up and peeled off the foil as they ate it.
I considered both times I made it a failure, but I will make it again because my husband and sons still talk about how good it was!
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