Almond Crunch
Ingredients:
-
4-6 unsalted saltine matzo crackers
- 1 cup butter, cubed
- 1 cup packed brown sugar
- 3/4 cup semisweet chocolate chips
- 1 tsp. shortening
- 1 cup slivered almonds, toasted
Directions:
Line a large baking pan with foil; line the foil with parchment paper. Arrange crackers in pan; set aside. In a large heavy saucepan over medium heat, melt butter. Stir in brown sugar. Bring to a boil; cook and stir for 3-4 minutes or until sugar is dissolved. Spread evenly over crackers.
Bake at 350 degrees F. for 15-17 minutes (cover loosely with foil if top browns too quickly). Cool on a wire rack for 5 minutes. Meanwhile, melt chocolate chips and shortening; stir until smooth. Stir in almonds; spread over top.
Cool for 1 hour. Break into pieces. Cover and refrigerate for at least 2 hours or until set. Store in an airtight container.
By Robin from Washington, IA
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Variations
Butter Almond Crunch
Sounded easy so I'm going to try making this for Christmas gift giving along with my favorite Divinity Fudge. The Pineapple Fudge was a hit last year.
Ingredients:
- 3/4 cup sliced almonds
- 3/4 cup shredded sweetened coconut
- 1/2 cup butter or margarine (1 stick)
- 1 -1/2 cups sugar
- 3 Tbsp. water
- 1 Tbsp. light corn syrup
- 1/2 tsp. salt
Directions:
Combine almonds and coconut. Spread in thin layer over bottom
of buttered 13 X 9 inch pan.
In sauce pan, melt butter, then blend in remaining ingredients. Cook, without stirring, until mixture reaches soft crack stage (290 degrees F)
Remove from heat and pour in a thin stream evenly over almonds and coconut.
Cool, then break into pieces. Store in an air-tight container.
Servings:
Makes about 1 pound of candy.
Prep Time:
NA Minutes
Cooking Time:
NA Minutes
Source: From Ralph's Market flour sack. 9-2011
By Great Granny Vi from Moorpark, CA
Shared on: 10/22/2011
Butter Almond Crunch
Sounded easy so I'm going to try making this for Christmas gift giving along with my favorite Divinity Fudge. The Pineapple Fudge was a hit last year.
Ingredients:
- 3/4 cup sliced almonds
- 3/4 cup shredded sweetened coconut
- 1/2 cup butter or margarine (1 stick)
- 1 -1/2 cups sugar
- 3 Tbsp. water
- 1 Tbsp. light corn syrup
- 1/2 tsp. salt
Directions:
Combine almonds and coconut. Spread in thin layer over bottom
of buttered 13 X 9 inch pan.
In sauce pan, melt butter, then blend in remaining ingredients. Cook, without stirring, until mixture reaches soft crack stage (290 degrees F)
Remove from heat and pour in a thin stream evenly over almonds and coconut.
Cool, then break into pieces. Store in an air-tight container.
Servings:
Makes about 1 pound of candy.
Prep Time:
NA Minutes
Cooking Time:
NA Minutes
Source: From Ralph's Market flour sack. 9-2011
By Great Granny Vi from Moorpark, CA
Shared on: 10/22/2011
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Ingredients
- 1 stick butter (not oleo)
- 1/2 cup granulated sugar
- 1 cup sliced almonds
- 1 Tbsp. white Karo (must be white)
Directions
Mix all together in a skillet, cook over medium heat until caramelized. Pour out onto greased foil in a sweeping motion and let cool. Break into pieces and enjoy. Cooking time is about 5 minutes.
By Jean B. from Cedar Hill, TX
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