Butter Almond Crunch

Photo by Heather S.

PREP TIME

30

minutes

TOTAL TIME

30

minutes

SERVINGS

2

pounds candy

PREP TIME

30

minutes

TOTAL TIME

30

minutes

SERVINGS

2

servings

Ingredients

  • 1-1/2

    cups HERSHEY Semi-Sweet Chocolate Chips or HERSHEYS MINI CHIPS Semi-Sweet Chocolate Chips, divided

  • 1-3/4

    cups chopped almonds, divided

  • 1-1/2

    cups (3 sticks) butter or margarine

  • 1-3/4

    cups sugar

  • 3

    tablespoons light corn syrup

  • 3

    tablespoons water

Directions

1. Heat oven to 350°F. Line 13 X9 X 2-inch pan with foil; butter foil. 2. Sprinkle 1 cup chocolate chips into pan; set aside. Spread chopped almonds in shallow baking dish. Bake about 7 minutes or until golden brown, stirring occasionally; set aside. 3. Melt butter in heavy 3-quart saucepan; stir in sugar, corn syrup and water. Cook over medium heat, stirring constantly, to 300°F on a candy thermometer (hard-crack stage) or until mixture separates into hard, brittle threads when dropped into small amount of very cold water. (Bulb of candy thermometer should not rest on bottom of saucepan.) 4. Remove from heat; stir in 11/2 cups toasted almonds. Immediately spread mixture evenly over chocolate chips in prepared pan; do not disturb chips. Sprinkle with remaining'/. cup toasted almonds and remaining 1/2 cup chocolate chips; cool slightly. 5. Score candy into 11/2-inch squares with sharp knife, wiping knife blade after drawing through candy. Cool completely; remove from pan. Remove foil; break candy into pieces. Store in airtight container in cool, dry place.

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