Thursday, December 15, 2011

Nancy's Recipe Box.....................Butter Almond Crunch Candy


Ingredients

  • 1-1/2 teaspoons plus 1/2 cup butter, divided
  • 3/4 cup flaked coconut
  • 1-1/2 cups sugar
  • 3 tablespoons water
  • 1 tablespoon light corn syrup
  • 3/4 cup sliced almonds
  • 1/2 cup semisweet chocolate chips

Directions

  • Line a 13-in. x 9-in. pan with foil. Grease the foil with 1-1/2 teaspoons butter. Spread coconut evenly into prepared pan; set aside.
  • In a heavy saucepan, combine the sugar, water and corn syrup. Bring to a boil over medium heat, stirring occasionally. Add remaining butter; cook and stir until butter is melted. Continue cooking, without stirring, until a candy thermometer reads 300° (hard-crack stage). Remove from the heat. Stir in almonds. Pour over coconut. Cool.
  • In a microwave, melt chocolate chips; stir until smooth. Drizzle over candy; cool until firm. Remove from foil and break into pieces. Store in airtight containers. Yield: About 1-1/4 pounds.

Editor's Note:  I recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

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