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Almond Butter Crunch Recipe

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This recipe for Almond Butter Crunch, by , is from The Getzen Family Recipes and Remembrances, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat (Mealing) Setzer
Added: Friday, January 28, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 cup butter (use a good brand)
1 1/3 cups sugar
1 cup coarsely chopped, blanched almonds, toasted (I use slivered, if I can find them)
1 cup finely chopped blanched almonds, toasted (I use the processor 'til it are a coarse powder)
1 tablespoon light Karo
3 tablespoons water
4 - 4 ounce bars of milk chocolate (or chocolate chips - and I probably don't use this much chocolate, just enough to cover well)

Directions:
Directions:
Melt butter in large, heavy saucepan. (I use the bottom part of an old pressure cooker for almost all candy making.) Add sugar, corn syrup and water. Cook over medium heat, stirring now and then, until it reached the hard-crack stage (300 F). Watch carefully after temperature reaches 280, because it rises very quickly at that point. Quickly stir in coarsely chopped nuts. Spread on well-greased jelly roll pan (17 X 11 X 1). (The candy will not completely cover the whole pan, but I prefer it fairly thin. The original recipe called for a 13 X 9 X 2 pan. Take your pick. I usually line the pan with heavy duty aluminum foil, with overhang, so I can easily turn the whole thing over.) Cool until the edges are firm. Top with the chocolate. Usually the heat of the candy will melt the chocolate (if it doesn't all melted run it in a warm oven (about 200)for a minute or two until it melts.) Spread the chocolate evenly over the brittle; then sprinkle with of the finely chopped nuts. Let cool completely (can put in frig to speed it up). Cover with aluminum foil and invert the whole layer onto a pan the same size. Cover the other side with remaining chocolate. Run in oven for a few minutes to melt chocolate - watch! When chocolate begins to melt, remove and spread melted chocolate over brittle. Sprinkle with rest of finely chopped nuts. Break into pieces or score candy while it is still slightly warm for more uniform pieces.

Preparation Time:
Preparation Time:
about 17 minutes to cook
Personal Notes:
Personal Notes:
I found this recipe in a "Better Homes and Gardens" December issue about 1960. Since Heath Bars are my favorite candy I immediately fell in love with this recipe. I passed it on to Diddy and both of us have made it every Christmas since then. It will turn out even on a rainy day (unlike most candy!)

Both Diddy and I make 6 to 10 batches of "Toffee Butter Crunch" to give neighbors and friends during the holidays.

Note from Diddy: I find butter and margarine works fine. I also like some dark chocolate chips added to the milk chocolate ones, as it hardens better. If I'm in a hurry, I run it in the freezer a few minutes so I can turn it over and do the second side more quickly. It tastes like it is so hard to make, but it's so easy.

Note from Pat: I have tried pecans, walnuts, hazelnuts and even macadamia nuts with this and all of them work well. I watched a man from Texas make his father's version of this on a TV cooking show. He used pecans and stirred the candy the whole cooking time. I tried his version and it was very good - hard - but a little more fudgy. You may want to try variations.

 

 

 

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