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Almond Butter Crunch (Marion Hooker)

Last updated on 2021-09-14

  • 1 cup butter
  • 1⅓ cup sugar
  • 1 Tbls light corn syrup
  • 3 Tbls water
  • 1 cup coarsely chopped blanched almonds, toasted
  • 4 to 4½ oz  bars of milk chocolate, melted
  • 1 cup finely chopped blanched almonds, toasted

Melt butter in large saucepan.  Add sugar, corn syrup, and water.  Cook, stirring occasionally, to hard cracked stage (300°).  Watch carefully after temperature reaches 280°.  Quickly stir in coarsely copped nuts.  Spread in ungreased 13×9½x2 inch pan. Cool thoroughly.  Turn out on waxed paper.  Spread top with half the chocolate. Sprinkle with half of finely chopped nuts.  Cover with waxed paper.  Invert and spread again with chocolate.  Sprinkle top with remaining nuts.  If necessary, chill to firm chocolate.  Break in pieces.

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