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Butter-Almond Crunch Recipe

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This recipe for Butter-Almond Crunch, by , is from Good Grub from Outlaws & Inlaws, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rita Roberts
Added: Friday, August 31, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1-1/2 c. Hershey's Mini Chips
1-3/4 c. chopped almonds
1-1/2 c. butter or margarine
1-3/4 c. sugar
3 tbsp. light corn syrup
3 tbsp. water

Directions:
Directions:
Lightly butter a 13 x 9 x 2" pan. Spread 1 cup mini chips evenly over bottom; set aside. Spread almonds in shallow pan or on baking sheet; toast at 350, stirring occasionally for 7 to 8 minutes, or until golden brown. Set aside. Melt butter or margarine in a 2-1/2 quart saucepan; blend in sugar, syrup and water. Cook over medium heat stirring constantly to hard crack stage (300). Remove from heat; stir in 1-1/4 cups of the toasted almonds. Immediately spread mixture evenly over mini chips in pan, being careful not to disturb chips. Quickly sprinkle with remaining 1/2 cup almonds and 1/2 cup mini chips; score into 1-1/2" squares. Cool; cover pan and store overnight. Remove from pan and break into pieces. Store in tightly covered container.

Number Of Servings:
Number Of Servings:
2 1/2 lbs

 

 

 

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