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Almond Buttercrunch Candy I

SUBMITTED BY: JANIS-RAINEYDAYGIRL PHOTO BY: silentturnip

"This recipe has been in our family for years, and it is our favorite. It is delicious and addicting. Get ready to go on a diet after the holidays!"

RECIPE RATING:

Read Reviews (31)

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PREP TIME	10 Min
COOK TIME	20 Min
READY IN	2 Hrs 30 Min
Original recipe yield 3 1/2 pounds

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

2 (11.5 ounce) packages milk chocolate chips, divided
2 cups butter
1 pound brown sugar
1 cup blanched slivered almonds, divided

What to Drink?
	Port
	Coffee

DIRECTIONS

Preheat oven to 200 degrees F (95 degrees C). Grease a 14 x 18 inch cookie sheet.
Sprinkle one package of chocolate chips on prepared pan. Place in warm oven until chips melt, about 5 minutes. Remove from oven, and spread melted chocolate over bottom of pan; set aside.
In a large heavy saucepan over medium-high heat, combine butter and brown sugar. Stirring constantly, heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Immediately remove from heat. Stir in 3/4 cup slivered almonds and pour onto pan with melted chocolate; spread mixture evenly.
Sprinkle remaining package of chocolate chips over the almond layer. The heat from the almond layer will melt the chocolate chips; spread melted chocolate evenly. Sprinkle remaining 1/4 cup almonds over chocolate.
Cut into squares, or allow to harden in a solid sheet and break it apart like brittle. Cool completely before removing from pan.

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REVIEWS

Reviewed on Apr. 17, 2006 by MILK N HONEY

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.

MILK N HONEY
Apr. 17, 2006

I've made this recipe over a dozen times and I'd like to share a few things I've learned. Temperature is critical anytime you work with sugar. The final consistency is almost 100% dependant on the temperature. At 245 you get caramel, at 310 you get toffee. I would not recommend making this without a candy thermometer. Use the thickest pot you can, to prevent scorching. Stir ocassionally until 300 and then not at all until 310. This reduces the time it takes to climb the last 10 degrees and reduces the chance of burning. Remove from heat at precisely 310-do it fast and pour it fast, trust me on that. I don't add the almonds, I like the skor bar quality of the candy without them, and I don't use the bottom layer of chocolate on the pan, I never get good adhesion, it falls off when you try to eat it. I only put chocolate on the top. When the candy hardens enough that your finger only makes a small dent in the top add the chips, give them a minute or 2 to melt and then spread with a knife or the back of a spoon. My chocolate has always stuck when doing it this way. If you need it ready fast put in the fridge or freezer, otherwise it can take a while for the chocolate to harden. For breaking it into pieces I just slam mine against the counter and let it break into odd sized pieces. This candy is always met with excitement when I bring it to a gathering. I hope this helps anyone who wants to make this wonderfully addictive candy

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47 users found this review helpful

I've made this recipe over a dozen times and I'd like to share a few things I've learned. ... MORE

Reviewed on Dec. 18, 2003 by RAINEYDAYGIRL

PieTop, I'm the one who submitted this recipe. I just wanted to mention that sometimes candy... MORE

Reviewed on Dec. 28, 2003 by JSENFT

The first time I made this, I cooked the candy to 310 degrees. In a second it went from... MORE

Reviewed on Dec. 18, 2006 by CINBH

Update to my previous review: Use the nonstick foil in the bottom of the pan you are using... MORE

Reviewed on Dec. 18, 2003 by MOUNTAIN ASH

Thank you so much Janis! I carefully read your tips and everything went smoothly. I thought... MORE

Reviewed on Dec. 3, 2007 by NOELLER67

Full Review

NOELLER67
Dec. 3, 2007

My first attempt at this recipe flopped -I had grainy toffee which had the consistency of fudge - tasted good but it just wasn't toffee. I tried again and Voila! I was able to make wonderful toffee. Here are my tips: most importantly TEST your candy thermometer! If you get 212 degrees in boiling water then you know it's accurate (mine was 10 degrees off!) Also, the tip shouldn't be touching the bottom of the pan but somewhere in the middle of the syrup. I used a Silpat silicone baking mat instead of greasing the pan and it worked wonderfully. No sticking at all. I didn't stir as much the 2nd time since someone said that allows the candy to heat up very quickly at the end and scorch. I also used a wire whisk instead of a wooden spoon that I used the first time. Lastly, I made one batch without the bottom chocolate layer and almonds only on top of the top chocolate layer and broke the toffee up like brittle – a little less expensive and still tastes good! Another batch I scored with a knife and broke up into squares when it cooled - also worked great. I used Ghiradelli chips and they melted beautifully, but when I used Hershey chips they did not so I'd recommend using a good quality chocolate if you can. I'm proudly going to take my re-worked batches to a cookie exchange today and can't wait to hear what everyone thinks! Oh, and another reviewer explained how to make a half batch and it worked perfectly too! (use 1 1/3 c packed brown sugar and halve the other ingr

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8 users found this review helpful

My first attempt at this recipe flopped -I had grainy toffee which had the consistency of... MORE