Spiced Almond Butter Candy Recipe

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Spiced Almond Butter Candy Recipe
Spiced Almond Butter Candy Recipe photo by Taste of Home
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Spiced Almond Butter Candy Recipe

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Roasted almonds and almond butter take center stage in this delectable candy, but the cinnamon, nutmeg and allspice really come through. Every batch I make disappears in a flash. —Laura McDowell, Lake Villa, Illinois
MAKES:
56 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min. + cooling
MAKES:
56 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min. + cooling

Ingredients

  • 1-1/2 teaspoons butter
  • 2-1/2 cups almond butter
  • 2 cups salted roasted almonds, coarsely chopped
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground allspice
  • 2 cups sugar
  • 1-1/2 cups light corn syrup
  • 1/4 cup water
  • 1-1/2 teaspoons baking soda
  • 1 cup (6 ounces) semisweet chocolate chips or 60% cacao bittersweet chocolate baking chips, melted

Directions

Line a 15-in. x 10-in. x 1-in. pan with foil and grease the foil with butter. In a large bowl, combine the almond butter, almonds, cinnamon, nutmeg, vanilla and allspice; set aside.
In a large heavy saucepan, combine the sugar, corn syrup and water; cook and stir over medium heat until sugar is dissolved. Bring to a boil. Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook, without stirring, until a candy thermometer reads 300° (hard-crack stage).
Remove from the heat. Immediately stir in almond butter mixture and baking soda. Spread into prepared pan. Cool completely. Break candy into pieces. Drizzle with chocolate. Let stand at room temperature until set. Store in airtight containers. Yield: 3-1/2 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 Spiced Almond Butter Candy in Taste of Home Christmas Annual Annual 2013, p145

  • 1-1/2 teaspoons butter
  • 2-1/2 cups almond butter
  • 2 cups salted roasted almonds, coarsely chopped
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground allspice
  • 2 cups sugar
  • 1-1/2 cups light corn syrup
  • 1/4 cup water
  • 1-1/2 teaspoons baking soda
  • 1 cup (6 ounces) semisweet chocolate chips or 60% cacao bittersweet chocolate baking chips, melted
  1. Line a 15-in. x 10-in. x 1-in. pan with foil and grease the foil with butter. In a large bowl, combine the almond butter, almonds, cinnamon, nutmeg, vanilla and allspice; set aside.
  2. In a large heavy saucepan, combine the sugar, corn syrup and water; cook and stir over medium heat until sugar is dissolved. Bring to a boil. Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook, without stirring, until a candy thermometer reads 300° (hard-crack stage).
  3. Remove from the heat. Immediately stir in almond butter mixture and baking soda. Spread into prepared pan. Cool completely. Break candy into pieces. Drizzle with chocolate. Let stand at room temperature until set. Store in airtight containers. Yield: 3-1/2 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 Spiced Almond Butter Candy in Taste of Home Christmas Annual Annual 2013, p145

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LeslieH User ID: 191346 125855
Reviewed Dec. 14, 2013

"When making make sure that you have an extra hand to help stir the mix as you are pouring into the hot syrup. It really is thick. I found the candy very tasty. We did not put the chocolate on as it tasted great without it. I did find this more soft than I anticipated. I thought it would be more of a brittle texture, but it was softer and easier to break. Have to see what my friends think this Christmas when they eat it whether I will make again. It is an expensive recipe."

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