Print Recipe

Christmas Crunch

Recipe Ingredients

Crunch

Chocolate Glaze

Method

  1. Crunch: Grease a 15 1/2 x 10 1/2-inch jellyroll pan. Set aside.
  2. In heavy 2-quart saucepan over medium heat, heat sugar, corn syrup, and 1/4 cup water to boiling, stirring occasionally.
  3. Stir in margarine or butter.
  4. Set candy thermometer in place and continue cooking, stirring frequently, until temperature reaches 300 degrees F or hard-crack stage, about 20 minutes.
  5. Remove saucepan from heat.
  6. Reserve 1/3 cup chopped almonds. Stir remaining almonds into hot syrup.
  7. Immediately pour mixture into prepared pan; spread evenly.
  8. Cool in pan on rack.
  9. Chocolate Glaze: In heavy, small saucepan over low heat, heat chocolate and shortening until melted, stirring occasionally. Remove saucepan from heat; cool slightly.
  10. Remove candy in one piece from pan to cutting board. Spread chocolate over candy; sprinkle with reserved almonds, pressing them gently into chocolate.
  11. Set candy aside to allow glaze to set, about 1 hour.
  12. Break candy into pieces.
  13. Store in layers, separated by wax paper, in tightly covered container to use up within 2 weeks.

Yield: about 1 3/4 pounds candy


Contact

Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.