- 1 tablespoon plus 1/2 cup butter (no substitutes), softened, divided
- 1/2 cup sugar
- 1 tablespoon light corn syrup
- 1 cup sliced almonds
- 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. Yield: 10 ounces.
Reviews forButtery Almond Crunch
"Love this recipe!! You can use any kind of chopped nuts you have on hand. Cashews are divine!!!"
"Delicious!! I made two batches. One was cooked a few minutes longer than the recipe said. (till looked a little darker). The shorter cooking time was softer and easier on the teeth than the crispier version. We loved both versions, but preferred the longer cooking and more crispy."
"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."