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Almond Crunch
Reviews:
January 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 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.

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