October 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

Related: Almond Crunch

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