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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Buttery Almond Crunch Recipe

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This recipe for Buttery Almond Crunch, by , is from The Braunschweig/Kneip Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Doris Woodward


1 Tab plus C butter, softened
C sugar
1 Tab light corn syrup
1 C sliced almonds

Line an 8" square pan with foil; butter the foil with Tab of the butter.

Set aside.

Spread the sides of a heavy saucepan with Tab of the butter.

Add C of butter, sugar and corn syrup. Bring to a boil over med-high heat, stirring

Cook and stir until mix is golden brown, about 3 minutes.

Stir in almonds.

Quickly pour into the prepared pan.

Chill until firm.

Invert pan and remove foil.

Break candy into pieces.




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