Butter Almond Crunch Recipe

Butter Almond Crunch Recipe photo by Taste of Home

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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.

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Butter Almond Crunch Recipe

Prep: 15 min. Cook: 20 min.

Yield: 32 Servings

15 20 35

Ingredients

1-1/2 teaspoons plus 1/2 cup butter, divided
3/4 cup flaked 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

Directions

Line a 13-in. x 9-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 the 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 the 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. Yield: About 1-1/4 pounds.

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Nutritional Facts 1 serving (1 piece) equals 101 calories, 6 g fat (3 g saturated fat), 8 mg cholesterol, 38 mg sodium, 13 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Butter Almond Crunch in Country Woman Christmas Annual 2004, p29

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Butter Almond Crunch

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(1-1) of 1 reviews

Reviewed on Dec. 24, 2010 by Swtbby

Easy to make & delicious. This was my first experience using a candy thermometer, so I was pleased that the recipe was not difficult. My only complaint is that the foil is somewhat difficult to remove from the candy.