Almond Crunch

Almond Crunch

106 Reviews 5 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    2 h 20 m
Heather
Recipe by  Heather

“I am begged for this recipe whenever I serve it. My advice: Invest in a good candy thermometer and always, always, always use good ingredients. Do not use margarine as a substitute for the butter; the water content is too high.”

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Ingredients

Adjust Servings

Original recipe yields 2 pounds

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Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Arrange almonds in a single layer on a baking sheet. Toast in the preheated oven until lightly browned, approximately 5 minutes.
  2. Line a jelly roll pan with foil.
  3. In a heavy saucepan, combine butter, sugar, corn syrup, and water. Cook over medium heat, stirring constantly, until mixture boils. Boil, without stirring, to hard crack stage, 300 degrees F (150 degrees C). Remove from heat.
  4. Working quickly, stir in almonds, and pour mixture into foil lined jelly roll pan; tip pan from side to side to spread candy evenly in pan. Sprinkle chocolate chips over candy brittle. Let stand about 5 minutes, or until shiny and soft. Spread chocolate evenly over candy. Cool to room temperature, then refrigerate for 1 hour. Break into bite-size pieces.

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Reviews (106)

Rate This Recipe
C2KING
141

C2KING

This is superb. A couple of suggestions: (1) Add 1 teaspoon of salt to the mixture at the beginning - it cuts down on the sweetness; (2) When the mixture comes to a boil, reduce the heat one notch from medium and stir occasionally - I've had no problem with a burned taste; (3) As others have said, buy a good candy thermometer - I purchased a digital candy thermometer from Williams Sonoma and love it; (4) Use a silicon spoon to stir the mixture - it wont stick to the spoon; (5) Put the jelly roll pan covered with aluminum foil or Release on one side of the stove, and turn on the buners to medium low. When the mixture is poured onto the hot pan, the pan stays hot and the mixture is easy to spread. Use the back of a large spoon sprayed with Pam to spread the mixture; (6)I've tried the almonds per the recipe, toasted walnuts, unsalted roasted peanuts and toasted pecans. My favorite is the toasted pecans. I use 1 1/2 cups of toasted pecans in the mixture, and sprinkle 1/2 cup toasted pecans on the top; (7) I've used milk chocolate, a mixture of milk chocolate with peanut butter chips (when I used the peanuts), semisweet chocolate and bittersweet chocolate. They all work well. It's a matter of taste.

CATHOLICMOMMA
57

CATHOLICMOMMA

I love this recipe! Made 20 lbs this year as gifts. Couple of hints: * The new "Release Foil" is much easier to get off than regular. * I double the recipe (but just use 1 regular-size bag of milk chocolate) and use the bottom of a broiler pan. * Don't accidentally use semi-sweet! * I prefer sliced almonds, and crush a few over the chocolate before it hardens to make it prettier. * BIG tip: I've ruined a few pans over the years making this. I'm not a chemist, but the candy still tastes great and my pans are not scorched if I stir it constantly, even after it boils. In fact, when I have NOT stirred it, it tastes burned. It's inconvenient to stand there stirring, but worth it to me. * I also HIGHLY suggest getting a good thermometer! * This year I made it on a cold day and set the pans out on the screened-in porch, so didn't have to mess with rotating through refrigerators! Yum Yum!

Kiki
42

Kiki

Almond crunch is fantastic, and very addictive! It is very easy to make and is delicious. One thing I would recommend is to extend the foil over at least two ends of the jelly roll pan before you pour in the crunch, because when you tilt the pan to spread it around, the foil just kind of moves with it. This is going to be my holiday gift for the neighbors this year.

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 317 cal
  • 16%
  • Fat
  • 21 g
  • 32%
  • Carbs
  • 32.6 g
  • 11%
  • Protein
  • 3 g
  • 6%
  • Cholesterol
  • 35 mg
  • 12%
  • Sodium
  • 84 mg
  • 3%

Based on a 2,000 calorie diet

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