Serves: 32
Total Calories: 190
Yield: 2 pounds
Combine butter and sugar in a heavy pan. Set candy thermometer in pan. Cook over low heat until sugar dissolves, stirring constantly. Continue cooking until thermometer reads 260°F. Add the almonds and cook until thermometer reads 300°F. Pour into a shallow, buttered pan. Let stand until cold. Remove the block of candy from the pan. Melt the chocolate over hot water. Pour half the melted chocolate over the candy block and sprinkle with half the grated nuts. When the chocolate is cold turn the candy over and pour remaining chocolate over it. Sprinkle with the rest of the grated nuts. When second coating of chocolate is cold, break the candy into pieces.
This Almond Butter Crunch recipe is from the Secrets from the White House Kitchens Cookbook. Download this Cookbook today.
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