Advertisement
Recipe: Almond Butter Crunch
Similar Categories: Almond, Butter, Crunch
2 Tbsp. butter
1/2 cup slivered almonds
1/2 cup butter, cut into pieces
1 1/2 cups sugar
3 Tbsp. water
1 Tbsp. light corn syrup
3 oz. milk chocolate chips
Line a baking sheet with aluminum foil and butter the foil. Set aside.
Place 2 Tbs. butter in shallow bowl. Microwave on High 45-60 seconds,
or until butter melts.
Stir in almonds. Microwave on High 4-5 minutes, until almonds are lightly
brown, stirring after each minute. Remove almonds with slotted spoon and
drain on paper towels. Sprinkle on prepared baking sheet in a 12X8 inch
area. Set aside.
In 2 quart measuring cup or glass mixing bowl, combine remaining
ingredients except chocolate. Microwave on High 2-3 minutes, or until
sugar dissolves and mixture can be stirred smooth, stirring once. Place
microwave candy thermometer in place (I never used one) and microwave on
High 5-1/2 - 6-1/2 minutes or until temp reaches 300 degrees F.
Pour mixture over almonds and spread to smooth out. Let stand for 1
minute.
Sprinkle milk chocolate chips over candy and let melt, spreading with a
spatula to cover the candy. Let cool. Chill to set. Break candy into
pieces.
1/2 cup slivered almonds
1/2 cup butter, cut into pieces
1 1/2 cups sugar
3 Tbsp. water
1 Tbsp. light corn syrup
3 oz. milk chocolate chips
Line a baking sheet with aluminum foil and butter the foil. Set aside.
Place 2 Tbs. butter in shallow bowl. Microwave on High 45-60 seconds,
or until butter melts.
Stir in almonds. Microwave on High 4-5 minutes, until almonds are lightly
brown, stirring after each minute. Remove almonds with slotted spoon and
drain on paper towels. Sprinkle on prepared baking sheet in a 12X8 inch
area. Set aside.
In 2 quart measuring cup or glass mixing bowl, combine remaining
ingredients except chocolate. Microwave on High 2-3 minutes, or until
sugar dissolves and mixture can be stirred smooth, stirring once. Place
microwave candy thermometer in place (I never used one) and microwave on
High 5-1/2 - 6-1/2 minutes or until temp reaches 300 degrees F.
Pour mixture over almonds and spread to smooth out. Let stand for 1
minute.
Sprinkle milk chocolate chips over candy and let melt, spreading with a
spatula to cover the candy. Let cool. Chill to set. Break candy into
pieces.
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Almond, Butter, Crunch
| Achiote Paste | Anniversary Chicken |