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Buttery Almond Crunch

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
    10 ounces

Ingredients

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

Directions

  • Line an 8-in. square pan with foil; butter the foil with 1/2 tablespoon butter. Set aside.
  • 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.
  • Refrigerate until firm. Invert pan and remove foil. Break candy into pieces.
Nutrition Facts
2 ounce-weight: 379 calories, 30g fat (13g saturated fat), 55mg cholesterol, 214mg sodium, 27g carbohydrate (22g sugars, 2g fiber), 4g protein.

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