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Michael in Phoenix

By request: REC: Almond Butter Crunch

Veteran Member
5805 posts
Joined: Dec 9, 2005


Posted to Thread #8943 at 3:15 am on Dec 6, 2007

Almond Butter Crunch

Makes about 2 1/2 pounds

1/2 pound of almonds, blanched and peeled
1 cup unsalted butter
pinch of salt (1/4 tsp, or so)
1 1/2 cups sugar
3 Tbsp. water
1 Tbsp light corn syrup
12 oz milk chocolate chips

Preheat oven to 350 degrees.

Spread almonds out in one layer on a baking sheet and place in oven to toast to a light golden brown, about 5 minutes. Watch carefully; do not burn!

Chop 1/2 of the almonds coarse, 1/2 fine. Keep separate, set aside.

In a 3-quart, heavy-bottomed sauce pan, melt the butter over medium heat. Add salt and stir to dissolve. Add sugar, water and corn syrup to the melted butter, and cook over medium heat, stirring occasionally, until it reaches the hard-crack stage, which is 300 degrees on your candy thermometer.

When the mixture reaches 300 degrees, carefully remove from heat and quickly stir in the coarsely chopped almonds.

Quickly and carefully, pour the hot mixture onto a well-greased 9 x 13 baking sheet. (Or, better yet, pour it out onto a Silpat or Exopat, no grease needed!). Spread with a metal spatula until the almonds are once again in a single layer.

Allow to cool completely.

Once completely cool, if you didn't use a Silpat/Exopat, turn the candy gently onto a sheet of waxed paper, trying valiantly to keep it in one piece. If you did use a Silpat/Exopat, leave it where it is.

Melt chocolate chips gently in a double boiler set over simmering water, or in a microwave.

Using a spatula, spread 1/2 of the chocolate on the candy, covering the side facing upward completely. Scatter with 1/2 of finely chopped almonds. Turn the candy over onto a sheet of waxed paper, or another Silpat/Exopat. Repeat application of remaining chocolate and finely chopped almonds.

Place in fridge to set the chocolate. Remove from fridge when chocolate is firm, and break into exceedingly attractive irregular pieces (about 2 dozen).

Eat half of it yourself, on the spot, since you did all the work, and you're sure no one realizes how you slave and slave to provide them with such incredibly good stuff to eat.


PS: If any of this ever gets out of your house as a gift, or a "thank you", be prepared for raves. It does make a great gift, in a decorative tin or plate.

Human liberty is about courage, dignity, eternal truths, and personal responsibility. Star Parker

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