Almond Crunch

4.7
(143)

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.

5
5
5
5
Prep Time:
15 mins
Cook Time:
30 mins
Additional Time:
1 hrs 35 mins
Total Time:
2 hrs 20 mins
Servings:
16
Yield:
2 pounds

Ingredients

  • 1 cup blanched slivered almonds

  • 1 cup butter

  • 1 ¼ cups white sugar

  • 2 tablespoons light corn syrup

  • 2 tablespoons water

  • 2 cups milk chocolate chips

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.

Nutrition Facts (per serving)

317 Calories
21g Fat
33g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 317
% Daily Value *
Total Fat 21g 27%
Saturated Fat 11g 57%
Cholesterol 35mg 12%
Sodium 84mg 4%
Total Carbohydrate 33g 12%
Dietary Fiber 1g 2%
Total Sugars 29g
Protein 3g
Calcium 21mg 2%
Iron 0mg 2%
Potassium 109mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.