Almond Buttercrunch Recipe -
Almond Buttercrunch Recipe

Almond Buttercrunch

Recipe by  

"Just break this candy into pieces and enjoy. Everyone who has tried it loves it and I hope you do too - HAPPY HOLIDAYS!"

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Ingredients Edit and Save

Original recipe makes 5 dozen Change Servings


  1. In a saucepan over low heat, combine the butter, sugar and 1 cup chopped almonds. Stir constantly until mixture boils, then do not stir or shake. 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.
  2. Pour onto a large buttered cookie sheet. Immediately press chocolate chips onto the hot candy. As the chocolate melts, spread it into a coating over the candy.
  3. Sprinkle finely chopped almonds over the top; cool, and break into uneven pieces.
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Reviews More Reviews

Most Helpful Positive Review
Aug 08, 2003

The staff at has modified the instructions for this recipe to cook the mixture until it reaches hard crack stage. We believe this modification will address the problems some users have experienced with the recipe.

Most Helpful Critical Review
Dec 20, 2005

I could not get the glob of sugar up to temp on low and when I turned it up a little it turned very brown. I had to throw that batch out. I thought maybe it was a misprint on the butter needing 3/4 lb instead of 3/4 cups. This actually worked quite well. I did have to drain off a little butter so I am thinking 2-2 1/2 sticks would be perfect. I also continued stirring until it reach temp. It was a huge hit and it tasted great. I just wonder what angels recipe taste like? Mine is just like toffee.

Jul 23, 2003

Great recipe, Angel. I used sliced toasted almonds. It changed the texture of the candy to allow for a crushing sensation rather than a crunchy one in the mouth. I did this for the people on my Christmas list that have dentures or trouble chewing. When the chocolate was arm, I pressed toasted crushed walnuts crumbs into it. Yummy!Thanks for sharing!

Nov 01, 2005

Big hit at a church function. I did add a little water to the butter/sugar mixture. It wasn't melting properly. And I also used semi-sweet chocolate chips since that's what I had on hand. Everyone loved it-there was nothing left.

Dec 20, 2008

Good recipe I did had to adjust the recipe a bit, attempted three times third time is the charm, I added equal amount of butter and sugar two caps full of vanilla extract, cooked it on medium heat it took a while for it to form the balls, but they do form, I added crushed pecans. I chose not to add the chocolate chips good either way. I couldn’t stop eating it.

Nov 02, 2003

I really love this recipe. I knew the recipe before they put it up, so I've been using the recipe for bake sales for years! People love it and I'm famous for making it when company comes over. I really reccomend this. I prefer to use packaged slivered almonds.

Dec 18, 2004

This is awesome!! What a great Christmas present for the neighbors and Sunday School teachers!

Aug 08, 2003

also great without the chocolate topping


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  • Calories
  • 176 kcal
  • 9%
  • Carbohydrates
  • 21.5 g
  • 7%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 10.2 g
  • 16%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 1.9 g
  • 4%
  • Sodium
  • 33 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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