Serves: 5
Total Calories: 464
Yield: 1 1/4 pounds
Lightly toast almonds, blanched or unblanched, in a slow oven, 250°. Cool. Put through medium blade of food chopper. Measure 1?2 cup of almonds; set aside.
In saucepan, mix butter and sugar. Stir and cook over high heat until mixture melts and becomes a brown liquid; do not burn. Stir constantly. When mixture is liquid and “smokes,” it is nearly ready to remove from heat. Add 1?2 cup chopped almonds. Stir quickly and pour onto buttered marble or cookie sheet; spread to 1?8-inch thickness. Mark in squares. Have ready in double boiler the chocolate which has been melted over warm, not hot, water. Spread chocolate over candy and sprinkle with chopped almonds. Cool until chocolate hardens; with a spatula, flop candy over and repeat with chocolate and nuts. Break candy into pieces when cold.
This Almond Butter Crunch recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.
"I must say this is the best recipe software I have ever owned."
-Rob
"Your DVO cookbook software saves me time and money!"
-Mary Ann
"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"
-David
"Your software is the best recipe organizer and menu planner out there!"
-Toni
"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"
-Sarah
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
-Jill
My favorite is the Cook'n Recipe App.
-Tom
