Almond Butter Crunch
You can get creative with this and use our Butterscotch or Peanut Butter
coatings instead of Milk Chocolate coatings!
1 cup butter
1 1/3 cups white sugar
1 tablespoon light corn syrup
3 tablespoons water
2 cups almonds
1 pound chocolate coatings
Toast the almonds in the oven at 325 degrees for about 20 minutes. Chop in
nut grinder. Melt butter in heavy 2 quart pan. Add sugar, syrup and water.
Cook, stirring often over medium heat to hard crack stage, 300 degrees on a
candy thermometer. (Or, cook in the microwave for about 11 minutes to 300
degrees.) Quickly stir in 1 cup of the coarsely chopped almonds. Spread in
well greased 13 x 9 inch pan. Cool thoroughly. Melt 1/2 pound chocolate,
pour on candy and frost one side. Top with 1/2 cup finely chopped almonds.
After this sets up firm, turn over onto waxed paper and do the same thing on the other side. Cut or break in to bite size pieces when cool. Store in
uncovered containers.
You can get creative with this and use our Butterscotch or Peanut Butter
coatings instead of Milk Chocolate coatings!
1 cup butter
1 1/3 cups white sugar
1 tablespoon light corn syrup
3 tablespoons water
2 cups almonds
1 pound chocolate coatings
Toast the almonds in the oven at 325 degrees for about 20 minutes. Chop in
nut grinder. Melt butter in heavy 2 quart pan. Add sugar, syrup and water.
Cook, stirring often over medium heat to hard crack stage, 300 degrees on a
candy thermometer. (Or, cook in the microwave for about 11 minutes to 300
degrees.) Quickly stir in 1 cup of the coarsely chopped almonds. Spread in
well greased 13 x 9 inch pan. Cool thoroughly. Melt 1/2 pound chocolate,
pour on candy and frost one side. Top with 1/2 cup finely chopped almonds.
After this sets up firm, turn over onto waxed paper and do the same thing on the other side. Cut or break in to bite size pieces when cool. Store in
uncovered containers.
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