Almond Buttercrunch

Almond Buttercrunch

18 Reviews 1 Pic
Recipe by  Angel

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

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Adjust Servings

Original recipe yields 5 dozen



  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)

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the allrecipes staff

the allrecipes staff

The staff at 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 users have experienced with the recipe.



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. Everyone loved it-there was nothing left.



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 Christmas list that have dentures or trouble chewing. When the chocolate was arm, I pressed toasted crushed walnuts crumbs into it. Yummy!Thanks for sharing!

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Amount Per Serving (30 total)

  • Calories
  • 176 cal
  • 9%
  • Fat
  • 10.2 g
  • 16%
  • Carbs
  • 21.5 g
  • 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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Almond Crunch


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Chinese Almond Cakes