Almond Crunch

Recipe By Heather Walker
Rating
Published Jan 27th
Prep 15m Cook 30m Additional 1h 35m Ready In 1h 80m
Servings 2 pounds Calories 316.6

I am begged for this recipe whenever I serve it. My advice: Invest in a good candy thermometer and always, always, always use good ingredients. Do not use margarine as a substitute for the butter; the water content is too high.

Recipe Ingredients

  • 1 cup blanched slivered almonds
  • 1 cup butter
  • 1 ¼ cups white sugar
  • 2 tablespoons light corn syrup
  • 2 tablespoons water
  • 2 cups milk chocolate chips

Cooking Directions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Arrange almonds in a single layer on a baking sheet. Toast in the preheated oven until lightly browned, approximately 5 minutes.
  2. 2 Line a jelly roll pan with foil.
  3. 3 In a heavy saucepan, combine butter, sugar, corn syrup, and water. Cook over medium heat, stirring constantly, until mixture boils. Boil, without stirring, to hard crack stage, 300 degrees F (150 degrees C). Remove from heat.
  4. 4 Working quickly, stir in almonds, and pour mixture into foil lined jelly roll pan; tip pan from side to side to spread candy evenly in pan. Sprinkle chocolate chips over candy brittle. Let stand about 5 minutes, or until shiny and soft. Spread chocolate evenly over candy. Cool to room temperature, then refrigerate for 1 hour. Break into bite-size pieces.

Nutrition Facts

  • Calories 316.6
  • Carbohydrate 32.6 g
  • Cholesterol 35.1 mg
  • Fat 21 g
  • Fiber 0.6 g
  • Protein 3 g
  • Saturated Fat 11.3 g
  • Sodium 84.1 mg
  • Sugar 28.7 g
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Reviews

  1. mariatarp Dec 23, 2005 04:09 PM
    I've made this recipe (3) times in the past week the results were interesting 1st time - wrong size pan inaccurate candy thermometer and the plastic mixing spoon began to melt. 1st batch in the garbage. 2nd batch - awesome - 3rd batch - nuts not toasted long enough so it tasted gummy and when - Read more ...
  2. keycook Sep 2, 2005 01:45 PM
    Very good and easy. Read the other reviews and heating the jelly roll pan was a great idea. Spread quickly with a pan-sprayed spoon. Just a thinner toffee I think makes a better candy. I also stirred slightly after it came to a boil and it didn't affect the end result. I don't know that - Read more ...
  3. Kiki Jul 28, 2005 04:28 PM
    Almond crunch is fantastic and very addictive! It is very easy to make and is delicious. One thing I would recommend is to extend the foil over at least two ends of the jelly roll pan before you pour in the crunch because when you tilt the pan to spread it around the foil just - Read more ...
  4. MAJORSKY Jun 26, 2005 10:13 PM
    FANTASTIC!! This was my first attempt at making candy and it was so easy. I brought it to a party and all my friends LOVED it!! I enjoyed it so much I made a second batch just for myself. Tip: I placed the roasted almonds on the jelly roll pan and poured the toffee over - Read more ...
  5. C2KING Jan 24, 2005 02:53 AM
    This is superb. A couple of suggestions: (1) Add 1 teaspoon of salt to the mixture at the beginning - it cuts down on the sweetness; (2) When the mixture comes to a boil reduce the heat one notch from medium and stir occasionally - I've had no problem with a burned taste; (3) As - Read more ...
  6. Sandy Dale Dec 30, 2004 02:33 PM
    Incredible! My husband loves it so much that he had me make gifts of it for 15 people at work for Christmas! The only thing I would change about the original recipe is to stir the mixture frequently after it boils. The first time I made it I did not stir it after it began - Read more ...
  7. OVERLAY Dec 30, 2003 02:36 AM
    Made this for Christmas and everyone loved it. I made it twice and found that 300 degrees was a bit too much in the heavy pot I used. The second time I made it I cooked to only 295 degrees and it turned out better. Guess you need to watch it closely when it nears - Read more ...
  8. CATHOLICMOMMA Dec 11, 2003 01:34 PM
    I love this recipe! Made 20 lbs this year as gifts. Couple of hints: The new "Release Foil" is much easier to get off than regular. I double the recipe (but just use 1 regular-size bag of milk chocolate) and use the bottom of a broiler pan. Don't accidentally use semi-sweet! I prefer sliced almonds - Read more ...
  9. Nicole Dec 8, 2003 12:48 AM
    Yum! This recipe has an addictive caramel-flavored crunch and is an interesting alternative to peanut brittle. In fact I like it better because it's crunchy without being too hard. To avoid burning (which is what I almost did on my first try) start out with your burner at a medium-low setting and increase the heat - Read more ...
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