Reviewed: Jan. 1, 2012

This is deliciously addictive (if made with butter). And as some other reviewers noted, it needs to be heated to at least 290 degrees. I found that at 270 it doesn't get crisp enough to break into pieces - still a bit gooey. With these changes, it deserves at least 5 stars!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Deb

Reviewed: Dec. 21, 2011

love this recipe, used butter instead of margarine, boiled to 300 degrees & used peanuts instead of almonds. It was a huge hit!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

wyrecon

Reviewed: Sep. 4, 2011

This was not to my liking.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

vestakwan

Reviewed: Mar. 18, 2011

Beware! This recipe uses twice the fat (margarine in this case) as other recipes for butter crunch. This ratio of sugar:fat was a disaster for me. Wish I'd verified with other recipes first. The other recipes in books and online use butter and only 1/2 c.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

crmg

Reviewed: Nov. 18, 2009

This recipe is in my Better Homes and Gardens cookbook and it has always been a successful one for me! I used butter, though - margarine is a bad idea for this recipe - it won't set up correctly and it will taste weird. I've made many diifferent batches of almond buttercrunch candy and this is the one I've had the best success with. It was perfect and delicious (btw, I did cook it to 300 and it came out the perfect consistency).

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

Valentine de Villefort

Cooking Level: Intermediate

Reviewed: Nov. 25, 2007

If you like the rich taste of toffee and chocolate, you'll love this. The only changes I made were that I used butter instead of margarine and I cooked it to 290-300 degrees instead of 270 degrees. I roasted my own almonds because I like a deeper flavor. If you have a candy thermometer this is a very easy recipe.

Was this review helpful? [ YES ]
12 users found this review helpful

Reviewer:

Shelly

Cooking Level: Intermediate

Home Town: Castro Valley, California, USA

Living In: Salida, California, USA

Reviewed: Dec. 18, 2006

This candy is great! It tastes just as good or even better than an expensive one my mother-in-law buys and sends us each year. I don't have a candy thermometer so I cooked it until it turned a light brown color and it was perfect. I THINLY spread the toffee layer on a cookie sheet cause I like a thin toffee layer and lots of chocolate. I used walnuts instead of almonds because that's what we like. I will be making this often. Thanks so much for the recipe!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

AlpineMt.Momma

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Alpine, Arizona, USA

Reviewed: Dec. 10, 2006

I don't know if I am oversensitive to after tastes in vegetable oil products, or what...but this candy has a rancid slightly fishy taste to me from the margarine. I pick up this same taste in canola oil too. Is it just me? I am wondering if this candy can be made with real butter instead. I wanted to send this to some soldiers in Iraq...but I can't now. :-(

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

SuzanneR

Reviewed: Jan. 1, 2006

Cheap and easy to make. Great for gift giving. I did change the temperature to 290 degree f because when I cooked it to 270 is was not brittle enough and was a bit chewy. Delicious

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

Lorio

Cooking Level: Expert

Home Town: Dededo, Dededo, Guam

Living In: Lenexa, Kansas, USA

Reviewed: Dec. 19, 2005

Well Julie, this is an absolutely fabulous recipe. We love it. I made a batch to add to some gift baskets I am making for Christmas gifts. I am going to make more tomorrow it is so good. I followed your recipe exactly except I cooked it until it reached 175 degrees only because I was doing two things at once and was not watching closely. The candy turned out perfect. What an easy recipe.Thanks for sharing Julie. Julie have you ever tried to double the recipe? Some things can sucessfully be doubled and some not. Please let me know it would save me some time. Thank you

Was this review helpful? [ YES ]
3 users found this review helpful