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Buttery Almond Crunch Recipe
Buttery Almond Crunch Recipe photo by Taste of Home
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Buttery Almond Crunch Recipe

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4.5 16 17
Publisher Photo
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
TOTAL TIME: Prep: 20 min. + chilling
MAKES:5 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 5 servings

Ingredients

  • 1 tablespoon plus 1/2 cup butter, softened, divided
  • 1/2 cup sugar
  • 1 tablespoon light corn syrup
  • 1 cup sliced almonds

Nutritional Facts

2 ounce-weight: 379 calories, 30g fat (13g saturated fat), 55mg cholesterol, 214mg sodium, 27g carbohydrate (22g sugars, 2g fiber), 4g protein.

Directions

  1. Line an 8-in. square pan with foil; butter the foil with 1/2 tablespoon butter. Set aside.
  2. Spread the sides of a heavy saucepan with 1/2 tablespoon butter. Add 1/2 cup of butter, sugar and corn syrup. Bring to a boil over medium-high heat, stirring constantly. Cook and stir until mixture is golden brown, about 3 minutes. Stir in almonds. Quickly pour into prepared pan.
  3. Refrigerate until firm. Invert pan and remove foil. Break candy into pieces. Yield: 10 ounces.
Originally published as Buttery Almond Crunch in Country Woman November/December 1999, p29


Reviews for Buttery Almond Crunch

AVERAGE RATING
(17)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
 (2)
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MY REVIEW
stepvh User ID: 7213565 237708
Reviewed Nov. 20, 2015

"This candy was so easy to make, I did make a double batch, I also used a candy thermo. Kept stirring till it reached 250 degrees. I used a heavy stainless pan, I did add some almond extract and sprinkled some sea salt on top right after I put in the pan. Came out of pan so easy. I will be making this again."

MY REVIEW
Winn family User ID: 1470518 21991
Reviewed Dec. 26, 2013

"We make this every year for a friend who's birthday is the day after Christmas. Usually I make it as written, but doubled. One year he said it reminded him of his favorite treat, pecan pie. Now I make the batch for him with pecans. Huge hit all the way around."

MY REVIEW
Harriet C User ID: 3638179 28719
Reviewed Mar. 7, 2013

"I made one addition to this recipe and literally cannot stop eating it! Always use fresh sliced almonds, though. Before making it I freshly grind up some sea salt (to taste--1/2-1 tsp?) into a small container (such as those 2 T plastic measuring cups that come with children's cold meds) and set it on the counter. As soon as I spread the crunch into the prepared pan I sprinkle the sea salt on top. O.M.G. The contrast is amazing! I've also tried waiting until it is cooler and applying some melted semi-sweet chocolate THEN adding the salt. It's good, but I am a purist and would rather not have chocolate competing with the delectable taste of this crunch topped with sea salt!"

MY REVIEW
pdsmts User ID: 3612091 26124
Reviewed Aug. 20, 2012

"This is one of the most requested treats in my holiday gift baskets for the past 10 years. It doesn't stick to your teeth like most brittle recipes! My suggestions: I lightly toast the almonds before making the candy. Since it makes a pretty small batch, I always double the ingredients and also add a teaspoon of lecithin to the ingredients before cooking to keep the butter from separating while it cooks - you can find it at candy making stores and at some health food stores. It doesn't change the taste at all. It seems like it takes a long time cooking to change to the golden color but when it does, it goes fast so watch closely! I also skip the buttered pan and pour it out onto Silpat. I like the candy thin and crisp, so when I pour it on the Silpat, I press the mixture with a piece of non-stick foil (use an oven mitt on your hand!) to "stretch" the candy out into a much thinner layer than shown in the picture. Work fast! You won't need to refrigerate it as it will firm up right away due to its thinness. Yum!"

MY REVIEW
Sparemom3 User ID: 3880239 75436
Reviewed Aug. 9, 2012

"I tried this recipe, but I could never get the mixture to turn a golden brown. I boiled it for at least twice the time called for. In the end it tasted ok, but looked nothing like the picture. It was more of a fudgy texture and looked a little sickly in color."

MY REVIEW
WilceAngel User ID: 2625007 27080
Reviewed Dec. 6, 2011

"I have made this several times. My family has come to expect it for the holidays. I have used also made the recipe using cashews, as well as drizzled with chocolate."

MY REVIEW
maan User ID: 5824526 21988
Reviewed Apr. 27, 2011

"I really love this recipe. It's more buttery than my favorite candy. My kids love it."

MY REVIEW
leotalola User ID: 5780402 21979
Reviewed Jan. 23, 2011

"I forgot to rate this recipe and I give It four thumbs up my boyfriend and I"

MY REVIEW
leotalola User ID: 5780402 28718
Reviewed Jan. 23, 2011

"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."

MY REVIEW
tamigotclaws User ID: 5614628 71385
Reviewed Jan. 20, 2011

"delicious made 7 times its gone in a day"

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