Almond Buttercrunch Candy I

Almond Buttercrunch Candy I

41
JANIS-RAINEYDAYGIRL 0

"This recipe has been in our family for years, and it is our favorite. It is delicious and addicting. Get ready to go on a diet after the holidays!"

Ingredients

2 h 30 m servings 162 cals
Serving size has been adjusted!

Original recipe yields 56 servings

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Nutrition

  • Calories:
  • 162 kcal
  • 8%
  • Fat:
  • 11.4 g
  • 18%
  • Carbs:
  • 15.2g
  • 5%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 68 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 200 degrees F (95 degrees C). Grease a 14 x 18 inch cookie sheet.
  2. Sprinkle one package of chocolate chips on prepared pan. Place in warm oven until chips melt, about 5 minutes. Remove from oven, and spread melted chocolate over bottom of pan; set aside.
  3. In a large heavy saucepan over medium-high heat, combine butter and brown sugar. Stirring constantly, 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. Immediately remove from heat. Stir in 3/4 cup slivered almonds and pour onto pan with melted chocolate; spread mixture evenly.
  4. Sprinkle remaining package of chocolate chips over the almond layer. The heat from the almond layer will melt the chocolate chips; spread melted chocolate evenly. Sprinkle remaining 1/4 cup almonds over chocolate.
  5. Cut into squares, or allow to harden in a solid sheet and break it apart like brittle. Cool completely before removing from pan.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

41
  1. 51 Ratings

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Most helpful

I've made this recipe over a dozen times and I'd like to share a few things I've learned. Temperature is critical anytime you work with sugar. The final consistency is almost 100% dependant on...

Most helpful critical

I wish mine had turned out better. It seems like too much butter, and I used dark brown sugar, a mistake. Wish the recipe has specified light brown sugar, or white. It is hardening up now and ta...

I've made this recipe over a dozen times and I'd like to share a few things I've learned. Temperature is critical anytime you work with sugar. The final consistency is almost 100% dependant on...

December 19, 2012: Over the years of making this candy, I have simplified everything. No longer do I put chocolate on the bottom. I now use 3 cups of toasted nuts & this year I used a combo of c...

The first time I made this, I cooked the candy to 310 degrees. In a second it went from smelling great to smelling burnt and separating. The second time and third time I made it, I buttered th...

Update to my previous review: Use the nonstick foil in the bottom of the pan you are using for the chocolate. I find after spreading the warm chocolate put in the fridge to cool and harden whi...

My first attempt at this recipe flopped -I had grainy toffee which had the consistency of fudge - tasted good but it just wasn't toffee. I tried again and Voila! I was able to make wonderful t...

Thank you so much Janis! I carefully read your tips and everything went smoothly. I thought "that's it?!?" at the end of it all. Was it ever easy, and quick! I roasted roughly chopped almond...

I wish mine had turned out better. It seems like too much butter, and I used dark brown sugar, a mistake. Wish the recipe has specified light brown sugar, or white. It is hardening up now and ta...

This candy is so wonderful. Everyone begs for it and wants the recipe. Nobody can believe how simple it is with just 4 ingredients. I make 2 batches at Christmas and can't keep it around. For...

Hi Mountain Ash...I'm the one who submitted this recipe. Yes, you can score the candy while it's still hot so that you can break it apart into even pieces. Use parchement paper so you can pull...