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Candy Recipe: Almond Butter Crunch

Categories: Candy,Candy Recipes,Chocolate Candy

Almond Butter Crunch

Ever since I was a wee little girl, my mom has taken one weekend before the holidays to make cookies and candies. Mostly I helped with the decorating and eating of the dough, but there was one candy, Almond Butter Crunch, that really fascinated me. It was very complex, involving candy thermometers and multiple steps, and I remember how much I loved the smell of the sugar and butter melting together. Anyway, without further ado, here is my mom’s recipe (she probably stole it from somewhere, years ago) for Almond Butter Crunch.

  • 2 cups real butter (1 lb.)
  • 1 cup granulated sugar
  • 1/2 cup water
  • 2 Tbsp. white corn syrup
  • 12 oz. good quality semi-sweet chocolate
  • 1 1/2 cups finely chopped almonds

Melt the butter in a heavy saucepan. Add the sugar and stir until dissolved. Add the water and syrup. Cook until a candy thermometer registers exactly 290 degrees, stirring often (takes at least 1/2 hour). (While it cooks, lightly butter a couple of cookie sheets or have a large marble slab ready.)

At 290 degrees, immediately remove the pan from the heat and pour the caramel quickly along two lightly buttered cookie sheets or slab of marble, making the crust as thin or thick as you like. Let it cool (it will harden very fast – work quickly). (You can place cookie sheets in the fridge or freezer to hasten the cooling.)

Meanwhile, melt the chocolate in a double-boiler over hot water, or carefully in the microwave. Either break the crust into pieces and dip into the chocolate then the almonds, or just spread the chocolate over the top of the hardened, cooled crust and coat immediately with almonds, slightly pressing them into the soft chocolate. Cool again in the fridge and then break apart.

Store the pieces in a tightly covered container and place in the freezer (or fridge). Best eaten directly from the freezer so the crust stays crisp!

Enjoy. Big shock I developed a sweet tooth, huh?

There’s also one tip I remember her employing over the years. Whenever we were lucky enough to have an early snow (it’s Virginia, so those early snows are pretty rare), she would cover the pans and place them outside in the snow to cool, which freed up freezer space. Also, take heed of the recommendation to eat them straight from the freezer – it can get pretty sticky and hard to chew if it’s room temperature. The thinner the candy, the more crunchy and easy to bite off it will be. The picture up above has it much thicker than I personally prefer it.

If you’re like me, and think that anybody who combines chunks of nuts with chocolate should be shot straight away, this stuff is also absolutely delicious without nuts. In fact, every year I have my own small portion made completely nut-free. It’s kind of like a crunchy, toffee-like, chocolate-y wonderland. I just love it!

candy, sweets, recipe, recipes, toffee, nuts, chocolate, almond, almonds

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2 Responses to “Candy Recipe: Almond Butter Crunch”

  1. 1
    cookkie basic » Candy Recipe: Almond Butter Crunch says:

    [...] Original post by Candy Addict and software by Elliott Back Posted 06 Feb, 2007 | Categories: Uncategorized  [...]

  2. 2
    Amelita (Squishy) says:

    Looks just yummy!

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