This recipe for Almond Butter Crunch, by Laurel Witvoet, is from The Clausing Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 cup slivered almonds 1/2 cup butter 1/2 cup sugar 1 TB light corn syrup
Line an 8 or 9" sq. pan with foil and butter. Combine all in 10" skillet, bring to boil over med. heat stirring constantly until golden brown, 5-6 min. Working quickly-spread in pan. Cool for 15 min. or until firm. Remove from pan by lifting edges of foil and peel. Crack and cool completely.
This is really good. It's a good teacher treat, etc.
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