Almond Buttercrunch

Almond Buttercrunch

18

"Just break this candy into pieces and enjoy. Everyone who has tried it loves it and I hope you do too - HAPPY HOLIDAYS!"

Ingredients

{{adjustedServings}} servings 176 cals
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Original recipe yields 30 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 176 kcal
  • 9%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 21.5g
  • 7%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 33 mg
  • 1%

Based on a 2,000 calorie diet

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Directions

  1. In a saucepan over low heat, combine the butter, sugar and 1 cup chopped almonds. Stir constantly until mixture boils, then do not stir or shake. Heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads.
  2. Pour onto a large buttered cookie sheet. Immediately press chocolate chips onto the hot candy. As the chocolate melts, spread it into a coating over the candy.
  3. Sprinkle finely chopped almonds over the top; cool, and break into uneven pieces.
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Reviews

18
  1. 20 Ratings

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The staff at Allrecipes.com has modified the instructions for this recipe to cook the mixture until it reaches hard crack stage. We believe this modification will address the problems some user...

Great recipe, Angel. I used sliced toasted almonds. It changed the texture of the candy to allow for a crushing sensation rather than a crunchy one in the mouth. I did this for the people on my ...

Big hit at a church function. I did add a little water to the butter/sugar mixture. It wasn't melting properly. And I also used semi-sweet chocolate chips since that's what I had on hand. Everyo...