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Buttery Almond Crunch
1 tablespoon plus 1/2 cup butter (no substitutes), softened, divided
1/2 cup granulated sugar
1 tablespoon light corn syrup
1 cup sliced almonds
Line an 8-inch square pan with foil; butter the foil with 1/2 tablespoon butter. Set aside.
Spread the sides of a heavy saucepan with 1/2 tablespoon butter.
Add 1/2 cup butter, sugar and corn syrup. Bring to a boil over medium-high heat, stirring constantly. Cook and stir until mixture is golden brown, about 3 minutes.
Stir in almonds.
Quickly pour into prepared pan.
Chill until firm.
Invert pan and remove foil.
Break candy into pieces.
Yield: 10 ounces
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