Butter Almond Crunch Recipe

4.5 1 2
Butter Almond Crunch Recipe
Butter Almond Crunch Recipe photo by Taste of Home
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Butter Almond Crunch Recipe

Read Reviews
4.5 1 2
Publisher Photo
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.
MAKES:
32 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.
MAKES:
32 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.

Ingredients

  • 1-1/2 teaspoons plus 1/2 cup butter, divided
  • 3/4 cup sweetened shredded 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 13x9-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 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 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.
Originally published as Butter Almond Crunch in Country Woman Christmas Annual 2004, p29

Nutritional Facts

1 piece: 101 calories, 6g fat (3g saturated fat), 8mg cholesterol, 38mg sodium, 13g carbohydrate (12g sugars, 1g fiber), 1g protein.

  • 1-1/2 teaspoons plus 1/2 cup butter, divided
  • 3/4 cup sweetened shredded 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
  1. Line a 13x9-in. pan with foil. Grease the foil with 1-1/2 teaspoons butter. Spread coconut evenly into prepared pan; set aside.
  2. In a heavy saucepan, combine 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 heat. Stir in almonds. Pour over coconut. Cool.
  3. 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.
Originally published as Butter Almond Crunch in Country Woman Christmas Annual 2004, p29

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MY REVIEW
Swtbby User ID: 5624547 134087
Reviewed Dec. 24, 2010

"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."

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