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Almond Buttercrunch
SUBMITTED BY:
Angel
"Just break this candy into pieces and enjoy. Everyone who has tried it loves it and I hope you do too - HAPPY HOLIDAYS!"
RECIPE RATING:
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(15)
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Original recipe yield 5 dozen
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
3/4 cup butter
2 cups white sugar
1 cup chopped almonds
2 cups milk chocolate chips
1/2 cup finely chopped almonds
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DIRECTIONS
In a saucepan over low heat, combine the butter, sugar and 1 cup chopped almonds. Stir constantly until mixture boils, then do not stir or shake. Heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads.
Pour onto a large buttered cookie sheet. Immediately press chocolate chips onto the hot candy. As the chocolate melts, spread it into a coating over the candy.
Sprinkle finely chopped almonds over the top; cool, and break into uneven pieces.
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REVIEWS
Reviewed on Dec. 20, 2005 by katie
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katie
Dec. 20, 2005
I could not get the glob of sugar up to temp on low and when I turned it up a little it turned very brown. I had to throw that batch out. I thought maybe it was a misprint on the butter needing 3/4 lb instead of 3/4 cups. This actually worked quite well. I did have to drain off a little butter so I am thinking 2-2 1/2 sticks would be perfect. I also continued stirring until it reach temp. It was a huge hit and it tasted great. I just wonder what angels recipe taste like? Mine is just like toffee.
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3 users found this review helpful
I could not get the glob of sugar up to temp on low and when I turned it up a little it turned...
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Reviewed on Nov. 1, 2005 by
LYNN39SCAF
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LYNN39SCAF
Nov. 1, 2005
Big hit at a church function. I did add a little water to the butter/sugar mixture. It wasn't melting properly. And I also used semi-sweet chocolate chips since that's what I had on hand. Everyone loved it-there was nothing left.
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3 users found this review helpful
Big hit at a church function. I did add a little water to the butter/sugar mixture. It wasn't...
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Reviewed on Nov. 2, 2003 by FROGGIELOVER
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FROGGIELOVER
Nov. 2, 2003
I really love this recipe. I knew the recipe before they put it up, so I've been using the recipe for bake sales for years! People love it and I'm famous for making it when company comes over. I really reccomend this. I prefer to use packaged slivered almonds.
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3 users found this review helpful
I really love this recipe. I knew the recipe before they put it up, so I've been using the...
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Reviewed on Aug. 8, 2003 by BEVERLY M. P. SMITH
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BEVERLY M. P. SMITH
Aug. 8, 2003
I, too, was surprised at the consistency when the mixture registered the proper temperature. I expected more melting, but realized that it is not intended to be a toffee or a brittle. I would recommend warming the cookie sheet before spreading the dough out, as it starts to set rather quickly. That helps. The rest is easy, but I found that after cooling, freezing helped everything somehow. It tasted good after it cooled, but after freezing, it really came together. Once you accept that it's not going to melt down into a liquid, it works quite well, and goes over well with the 'eaters.'
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3 users found this review helpful
I, too, was surprised at the consistency when the mixture registered the proper temperature. I...
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Reviewed on Jul. 23, 2003 by MAGGIE MCGUIRE
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MAGGIE MCGUIRE
Jul. 23, 2003
Great recipe, Angel. I used sliced toasted almonds. It changed the texture of the candy to allow for a crushing sensation rather than a crunchy one in the mouth. I did this for the people on my Christmas list that have dentures or trouble chewing. When the chocolate was arm, I pressed toasted crushed walnuts crumbs into it. Yummy!Thanks for sharing!
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3 users found this review helpful
Great recipe, Angel. I used sliced toasted almonds. It changed the texture of the candy to...
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Reviewed on Aug. 8, 2003 by
the allrecipes staff
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the allrecipes staff
Aug. 8, 2003
The staff at Allrecipes.com has modified the instructions for this recipe to cook the mixture until it reaches hard crack stage. We believe this modification will address the problems some users have experienced with the recipe.
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2 users found this review helpful
The staff at Allrecipes.com has modified the instructions for this recipe to cook the mixture...
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Reviewed on Aug. 8, 2003 by MMESIAMI
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MMESIAMI
Aug. 8, 2003
also great without the chocolate topping
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1 user found this review helpful
also great without the chocolate topping
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Reviewed on Aug. 29, 2002 by JULIEMUMME
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JULIEMUMME
Aug. 29, 2002
My review is for the recipe as is. I had a very difficult time with this recipe. I had the same problem with the recipe as Diane. There is not enough liquid in this recipe. All the other buttercrunch recipes I have seen have equal amounts of butter and sugar and about 2 to 6 tablespoons of water and/or corn syrup. Something is missing from this recipe. If you choose to make it, you might want to use at least 1 3/4 cups butter (melted). Even though it is missing ingredients, it is a tasty recipe!!! My friend made it and hers turned out ok, but she did have to add some corn syrup. I added about 3 tablespoons of corn syrup and about 3 tablespoons of water. It never would do much. It turned out to be edible, but not the consistency it should have been.
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1 user found this review helpful
My review is for the recipe as is. I had a very difficult time with this recipe. I had the...
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Reviewed on Aug. 29, 2002 by 711
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711
Aug. 29, 2002
This recipe does not cook up the way Angel said it should. VERY UNSATISFIED RESULTS
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1 user found this review helpful
This recipe does not cook up the way Angel said it should. VERY UNSATISFIED RESULTS
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Reviewed on Dec. 18, 2004 by QUINNSMOMMY
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QUINNSMOMMY
Dec. 18, 2004
This is awesome!! What a great Christmas present for the neighbors and Sunday School teachers!
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0 users found this review helpful
This is awesome!! What a great Christmas present for the neighbors and Sunday School teachers!
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