Almond Buttercrunch

Almond Buttercrunch

18

"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

servings 176 cals
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Original recipe yields 30 servings

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Nutrition

  • Calories:
  • 176 kcal
  • 9%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 21.5g
  • 7%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 33 mg
  • 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

18
  1. 21 Ratings

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Most helpful positive review

The staff at Allrecipes.com 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 user...

Most helpful critical review

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 needin...

The staff at Allrecipes.com 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 user...

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 ...

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. Everyo...

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 needin...

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 h...

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...

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

also great without the chocolate topping

The taste was great....the only thing was the texture....i dont know if something went wrong when it was cooking, but it felt like sand.....the sugar hadn't disolved or anything.