Buttery Almond Crunch Recipe
- 1 tablespoon plus 1/2 cup butter, softened, divided
- 1/2 cup sugar
- 1 tablespoon light corn syrup
- 1 cup sliced almonds
- 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.
2 ounce-weight: 379 calories, 30g fat (13g saturated fat), 55mg cholesterol, 214mg sodium, 27g carbohydrate (22g sugars, 2g fiber), 4g protein.
Reviews for Buttery Almond Crunch
"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."
"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!"
"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!"
"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."
"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."
"I really love this recipe. It's more buttery than my favorite candy. My kids love it."
"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."
"delicious made 7 times its gone in a day"
"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"
"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."
"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."
"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"
"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 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!"