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How To make Almond Butter Crunch
-Nancy Speicher DPXX20A 1 1/2 c Whole blanched almonds;
-chopped (12 oz) 1 c Butter or margarine
1 1/2 c Sugar
3 tb Light corn syrup
3 tb Water
8 oz Semisweet chocolate squares
1. Place chopped almonds on a cooky sheet; toast in moderate oven
(375F) 10 minutes, or until lightly golden. 2. Combine butter or margarine, sugar, corn syrup and water in a
medium-size heavy saucepan. Cook over medium heat, stirring constantly, to 300F on candy thermometer. (A teaspoonful of syrup will separate into brittle threads when dropped in cold water.) Remove from heat; stir in 1 cup of the toasted almonds. Pour into a buttered 13x9x2" pan, spreading quickly and evenly; cool. Turn out onto wax paper. 3. Melt chocolate squares in the top of a double boiler over hot
water; remove from heat. Spread half the melted chocolate over top of candy; sprinkle with 1/4 cup nuts; let set for about 20 minutes; turn candy over and spread with remaining chocolate and sprinkle with remaining nuts. Let stand until set. Break into pieces. Makes l pound. From Family Circle 11/72 Homemade Candies
How To make Almond Butter Crunch's Videos
Making Almond Butter Crunch
We are enrobeing our almond butter crunch in Belgian milk chocolate and then rolling the butter crunch in diced almonds. They are delicious and once you eat one you will want more.
Salted Almond Buttercrunch (Toffee Trilogy Part 2) | Pastry Maestra
As we’ve already learned in the post about toffee, buttercrunch is a candy very similar to toffee. Similar I say, not the same! However, lots of people, while talking about a hard, crunchy candy made of sugar and butter use both of those terms interchangeably. That is not correct! Because of that,watch my video and learn how to make delicious salted almond buttercrunch!
The RECIPE is here:
HOW TO TEMPER CHOCOLATE:
THE TOFFEE TRILOGY – PART ONE – THE TOFFEE:
THE TOFFEE TRILOGY – PART THREE – THE BUTTERSCOTCH:
About Pastry Maestra
I'm Pastry Chef Tereza Alabanda, AKA Pastry Maestra, and my mission is to bring sweetness to everybody because - SWEETNESS IS HAPPINESS! I believe that baking should always be fun, interesting, and easy to do! Because of that, I will reveal to you every secret of my trade and teach you how to create sweetness like a pro! So, check my site where you will find an abundance of information, pictures and recipes, and watch my easy-to-follow videos here on YouTube!
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Original music composed, recorded and produced by Tereza Alabanda, the Pastry Maestra.
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How to Make Toffee | My Favorite Holiday Treat!
Rich, buttery toffee has wonderful notes of deep caramel that pairs perfectly with crunchy pecans and chocolate. This easy to make candy takes less than 30 minutes and is perfect for holiday gifts and parties as well as year round snacking.
RECIPE:
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Almond Butter Crunch - Nana's Famous Recipe
Nana makes this delicious holiday candy every year during the Christmas season and it's well-loved by all who have been lucky enough to try it. Now you can make it at home too!
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Please watch: Lattice Crust (Blueberry Pie): Nana's Cookery Tips & Tricks
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Almond Butter Crunch (full recipe in description box)
Ingedients
1 lb quality butter (like challenge or land o’lakes)
2 cups sugar
1 cup almonds (use slivered and toasted—grind them)
8 oz semi-sweet chocolate (I prefer Ghirardelli)
1. Lightly coat a cookie pan (with sides) with butter
2. Have 1/2 cup of ground almonds ready
3. In a 3-quart pan begin melting butter on medium heat
4. Add 2 cups of granulated sugar
5. Stir with a wooden spoon. Continue to stir the mixture as it heats to avoid any burning.
6. The mixture will begin to bubble and rise as the water in the butter and sugar heats. Keep stirring.
7. As the mixture shrinks and begins to brown, use a candy thermometer to closely monitor the toffee until it reaches 300-305 F degrees. Immediately turn off the heat and set aside the thermometer.
8. Stir in the ground almonds carefully so they do not clump, but are incorporated into the toffee.
9. Pour the toffee in the buttered cookie sheet. Pull toffee towards the corners to end up with a smooth sheet. Let it cool.
10. Melt 4oz of chocolate and spread over the toffee. Sprinkle 1/4 cup of ground almonds on top. When cool, flip the pan and coat the other side.
11. When it is cool, break the toffee into desired size.
S1 E4: It’s Time For; Almond Butter Crunch & Our Signature Coffee
Part 2 of last week’s vlog. Watch us as we make our delicious Almond Butter Crunch (ABC), which is our toffee! We have also revamped our coffee, so come in and try some!