Almond Crunch recipe

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Ingredients

1 cup blanched slivered almonds
1 cup butter
1 ¼ cups white sugar
2 tablespoons light corn syrup
2 tablespoons water
2 cups milk chocolate chips

Nutrition Info

316.6 calories
carbohydrate: 32.6 g
cholesterol: 35.1 mg
fat: 21 g
fiber: 0.6 g
protein: 3 g
saturatedFat: 11.3 g
servingSize: -
sodium: 84.1 mg
sugar: 28.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Arrange almonds in a single layer on a baking sheet. Toast in the preheated oven until lightly browned, approximately 5 minutes.

  2. Line a jelly roll pan with foil.

  3. In a heavy saucepan, combine butter, sugar, corn syrup, and water. Cook over medium heat, stirring constantly, until mixture boils. Boil, without stirring, to hard crack stage, 300 degrees F (150 degrees C). Remove from heat.

  4. Working quickly, stir in almonds, and pour mixture into foil lined jelly roll pan, tip pan from side to side to spread candy evenly in pan. Sprinkle chocolate chips over candy brittle. Let stand about 5 minutes, or until shiny and soft. Spread chocolate evenly over candy. Cool to room temperature, then refrigerate for 1 hour. Break into bite-size pieces.

Recipe Yield

2 pounds

Recipe Note

I am begged for this recipe whenever I serve it. My advice: Invest in a good candy thermometer and always, always, always use good ingredients. Do not use margarine as a substitute for the butter;the water content is too high.

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