Mother's Day Recipes
Almond Buttercrunch Candy
Yield: about 3/4 pound
Ingredients
- 1 cup blanched almonds, slivered
- 1/2 cup butter
- 1/2 cup granulated sugar
- 1 tablespoon light corn syrup
Instructions
- Line bottom and sides of an 8 or 9 inch cake pan with foil; butter heavily.
- Combine almonds, butter, sugar and corn syrup in a 10 inch skillet. Bring to a boil over medium heat, stirring constantly until mixture turns golden brown, about 5 to 6 minutes. Quickly spread candy in prepared pan. Cool until firm.
- Remove candy from pan by lifting edges of foil. Break into pieces.