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My review
Almond Crunch
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
2 h 20 m servings 317 calsOriginal recipe yields 16 servings (2 pounds)
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- US
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Directions
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Prep
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Cook
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Ready In
- 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.
- Line a jelly roll pan with foil.
- 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.
- 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.
Footnotes
- Tip
- Parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
Per Serving: 317 calories; 21 g fat; 32.6 g carbohydrates; 3 g protein; 35 mg cholesterol; 84 mg sodium. Full nutrition
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Reviews
Read all reviews 111138 Ratings
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Most helpful positive review
1/23/2005
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 n...
Most helpful critical review
12/23/2005
I've made this recipe (3) times in the past week the results were interesting 1st time - wrong size pan, inaccurate candy thermometer and the plastic mixing spoon began to melt. 1st batch in th...
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1/23/2005
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 n...
12/21/2002
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 ba...
7/28/2005
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 yo...
6/26/2005
FANTASTIC!! This was my first attempt at making candy and it was so easy. I brought it to a party and all my friends LOVED it!! I enjoyed it so much I made a second batch just for myself. Tip: I...
12/29/2002
Yum! This recipe has an addictive caramel-flavored crunch, and is an interesting alternative to peanut brittle. In fact, I like it better because it's crunchy without being too hard. To avoid bu...
12/26/2003
Made this for Christmas and everyone loved it. I made it twice and found that 300 degrees was a bit too much in the heavy pot I used. The second time I made it I cooked to only 295 degrees and...
12/23/2005
I've made this recipe (3) times in the past week the results were interesting 1st time - wrong size pan, inaccurate candy thermometer and the plastic mixing spoon began to melt. 1st batch in th...
9/2/2005
Very good and easy. Read the other reviews and heating the jelly roll pan was a great idea. Spread quickly with a pan-sprayed spoon. Just a thinner toffee I think makes a better candy. I also st...