RECIPE: By request: REC: Almond Butter Crunch

RECIPE:

michael-in-phoenix

Well-known member
Almond Butter Crunch

Makes about 2 1/2 pounds

1/2 pound of almonds, blanched and peeled

1 cup unsalted butter

pinch of salt (1/4 tsp, or so)

1 1/2 cups sugar

3 Tbsp. water

1 Tbsp light corn syrup

12 oz milk chocolate chips

Preheat oven to 350 degrees.

Spread almonds out in one layer on a baking sheet and place in oven to toast to a light golden brown, about 5 minutes. Watch carefully; do not burn!

Chop 1/2 of the almonds coarse, 1/2 fine. Keep separate, set aside.

In a 3-quart, heavy-bottomed sauce pan, melt the butter over medium heat. Add salt and stir to dissolve. Add sugar, water and corn syrup to the melted butter, and cook over medium heat, stirring occasionally, until it reaches the hard-crack stage, which is 300 degrees on your candy thermometer.

When the mixture reaches 300 degrees, carefully remove from heat and quickly stir in the coarsely chopped almonds.

Quickly and carefully, pour the hot mixture onto a well-greased 9 x 13 baking sheet. (Or, better yet, pour it out onto a Silpat or Exopat, no grease needed!). Spread with a metal spatula until the almonds are once again in a single layer.

Allow to cool completely.

Once completely cool, if you didn't use a Silpat/Exopat, turn the candy gently onto a sheet of waxed paper, trying valiantly to keep it in one piece. If you did use a Silpat/Exopat, leave it where it is.

Melt chocolate chips gently in a double boiler set over simmering water, or in a microwave.

Using a spatula, spread 1/2 of the chocolate on the candy, covering the side facing upward completely. Scatter with 1/2 of finely chopped almonds. Turn the candy over onto a sheet of waxed paper, or another Silpat/Exopat. Repeat application of remaining chocolate and finely chopped almonds.

Place in fridge to set the chocolate. Remove from fridge when chocolate is firm, and break into exceedingly attractive irregular pieces (about 2 dozen).

Eat half of it yourself, on the spot, since you did all the work, and you're sure no one realizes how you slave and slave to provide them with such incredibly good stuff to eat.

Michael

PS: If any of this ever gets out of your house as a gift, or a "thank you", be prepared for raves. It does make a great gift, in a decorative tin or plate.

 
I made 3 batches of this last night to send to our fellas at the remote radar sites. easy and good.

We have 15 radar sites in the wilds of Alaska manned by dedicated rough and tumble employees who really appreciate our goodie boxes during the holidays. I needed to make something quick since the boxes go out tomorrow, so I turned to this recipe and made 3 batches in no time. My back deck was my cooling off spot.

 
I found an easier way (more)

Raves indeed. I've been making this for years every Christmas for my friends and family. It's the only recipe I don't share but rather keep secret, so it is much anticipated by all at Christmas. I once sold a ton of this at a craft fair (I even got a special order to make for customers from the craft fair, and mail to them wintering in Mexico)and discovered that buying those foil pizza pans at th dollar store are perfect for making it in.

This is how I do it: Once it reaches the hard crack stage, pour into the foil pan (no need to grease, but protect your counter from the heat by putting down a couple of old tea towels underneath th pizza pan). Using a wooden spoon, quickly guide goo to spread over entire pan. Then sprinkle the choc. chips over the candy, in a few seconds, spread with the back of a spoon to cover entire area with choc. (chips will quickly melt from the hot candy). While the choc is still soft, spread on chopped almonds. Cool in fridge.

If you're making a bunch of batches, you can cover each with saran and stack them easiliy until you're ready to break up and bag. The candy comes away from the foil pan with no problem. I use the pans over and over-I'll be hauling them out of my cupboard next weekend.

 
thanks for reminding me that I have 2 silpats tucked away in the cupboard. They worked wonderfully

for the peanut brittle. I somehow never use them for cookies---like parchment better.

 
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