Almond Butter Crunch


Serves: 5
Total Calories: 464
Yield: 1 1/4 pounds

Ingredients

1 cup chopped, toasted almonds
1/2 cup (1 stick) butter, no substitute
1 cup sugar
1 (12-ounce) package (2 cups) chocolate bits, melted
chopped almonds for topping

Directions:

Lightly toast almonds, blanched or unblanched, in a slow oven, 250°. Cool. Put through medium blade of food chopper. Measure 1?2 cup of almonds; set aside.

In saucepan, mix butter and sugar. Stir and cook over high heat until mixture melts and becomes a brown liquid; do not burn. Stir constantly. When mixture is liquid and “smokes,” it is nearly ready to remove from heat. Add 1?2 cup chopped almonds. Stir quickly and pour onto buttered marble or cookie sheet; spread to 1?8-inch thickness. Mark in squares. Have ready in double boiler the chocolate which has been melted over warm, not hot, water. Spread chocolate over candy and sprinkle with chopped almonds. Cool until chocolate hardens; with a spatula, flop candy over and repeat with chocolate and nuts. Break candy into pieces when cold.

Nutritional Facts:

Serves: 5
Total Calories: 464
Calories from Fat: 280

This Almond Butter Crunch recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.


More Recipes from the Best of the Best from The Northeast Cookbook Cookbook:
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Gillie Whoopers
The Ultimate Brownies
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Mint Brownies
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Candy Crispies
Meltaway Nut Squares
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Almond Butter Crunch
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Creamy Nutcracker Fudge
Chocolate Peanut Butter Balls
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