- 1 cup butter
- 1-1/4 cup sugar
- 2 tablespoons light corn syrup
- 2 tablespoons water
- 2 cups finely chopped toasted almonds
- 8 milk chocolate candy bars (1.55 ounces each)
- Line a 13x9-in. pan with foil; set aside. Using part of the butter, grease the sides of a large heavy saucepan. Add remaining butter to saucepan; melt over low heat. Add sugar, corn syrup and water. Cook and stir over medium heat until a candy thermometer reads 300° (hard-crack stage).
- Remove from the heat and stir in almonds. Quickly pour into the prepared pan, spreading to cover bottom of pan. Cool completely. Carefully invert pan to remove candy in one piece; remove foil.
- Melt half of the chocolate in a double boiler or microwave-safe bowl; spread over top of candy. Let cool. Turn candy over and repeat with remaining chocolate; cool. Break into 2-in. pieces. Store in an airtight container. Yield: about 2 pounds.
Reviews for Old-Time Butter Crunch Candy
"I've made about 30 pounds of this each Christmas for about 30 years. It is always a huge favorite. A couple of shortcuts I have devised...Just spread the almonds on the pan, then pour the candy over them. I use a jelly roll pan. No need to grease it or line it with foil. Instead of melting chocolate bars, just sprinkle millk chocolate chips over the hot candy once you have spread it over the nuts. Within about 5 minutes, the chocolate will be melted and you can spread it over the candy. If you live where it's winter, set it out in the snow to set up quickly, or put it in the freezer, then you can break it into pieces."
"It tastes good, but next time I'd make a few adjustments. As I break the candy, the coating comes off. It also took about fourteen years (more like six hours) since the candy took so long to cool, and then the chocolate to solidify as a coating. I'd probably break up the candy and then dip the pieces in the chocolate, and I'd use less chocolate, since this needed only six chocolate bars rather than 8. Replace the almonds with another kind of nut if you like--I used pecans."