Almond Buttercrunch Candy I

SUBMITTED BY: JANIS-RAINEYDAYGIRL PHOTO BY: NOELLER67

"This recipe has been in our family for years, and it is our favorite. It is delicious and addicting. Get ready to go on a diet after the holidays!"

PREP TIME	10 Min
COOK TIME	20 Min
READY IN	2 Hrs 30 Min

SERVINGS & SCALING

Original recipe yield: 3 1/2 pounds

USMETRIC

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INGREDIENTS

2 (11.5 ounce) packages milk chocolate chips, divided
2 cups butter
1 pound brown sugar
1 cup blanched slivered almonds, divided

READ REVIEWS (27)

DIRECTIONS

Preheat oven to 200 degrees F (95 degrees C). Grease a 14 x 18 inch cookie sheet.
Sprinkle one package of chocolate chips on prepared pan. Place in warm oven until chips melt, about 5 minutes. Remove from oven, and spread melted chocolate over bottom of pan; set aside.
In a large heavy saucepan over medium-high heat, combine butter and brown sugar. Stirring constantly, 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. Immediately remove from heat. Stir in 3/4 cup slivered almonds and pour onto pan with melted chocolate; spread mixture evenly.
Sprinkle remaining package of chocolate chips over the almond layer. The heat from the almond layer will melt the chocolate chips; spread melted chocolate evenly. Sprinkle remaining 1/4 cup almonds over chocolate.
Cut into squares, or allow to harden in a solid sheet and break it apart like brittle. Cool completely before removing from pan.

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REVIEWS

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Reviewed on Dec. 28, 2003 by JSENFT

The first time I made this, I cooked the candy to 310 degrees. In a second it went from smelling great to smelling burnt and separating. The second time and third time I made it, I buttered the sides of the pan and did not stir it at all until it reached 300 degrees, rather than 310 degrees. It was perfect and delicious both times.

15 users found this review helpful

Reviewed on Dec. 18, 2003 by RAINEYDAYGIRL

PieTop, I'm the one who submitted this recipe. I just wanted to mention that sometimes candy thermometers aren't accurate and when you smell it burning, that's a good sign it's over done. Also, when my mom makes her candy, she only stirs hers once in a while after it's boiling, and it's alright to do that. Hers never burns. Stirring it continuously can cause it to take longer to cook, causing it to scorch. So next time, stir it up until it begins to boil, and while it's boiling, stir only occasionally until it reaches 300*. I hope this helps out. Good luck.

15 users found this review helpful

Reviewed on Apr. 17, 2006 by MILK N HONEY

I've made this recipe over a dozen times and I'd like to share a few things I've learned. Temperature is critical anytime you work with sugar. The final consistency is almost 100% dependant on the temperature. At 245 you get caramel, at 310 you get toffee. I would not recommend making this without a candy thermometer. Use the thickest pot you can, to prevent scorching. Stir ocassionally until 300 and then not at all until 310. This reduces the time it takes to climb the last 10 degrees and reduces the chance of burning. Remove from heat at precisely 310-do it fast and pour it fast, trust me on that. I don't add the almonds, I like the skor bar quality of the candy without them, and I don't use the bottom layer of chocolate on the pan, I never get good adhesion, it falls off when you try to eat it. I only put chocolate on the top. When the candy hardens enough that your finger only makes a small dent in the top add the chips, give them a minute or 2 to melt and then spread with a knife or the back of a spoon. My chocolate has always stuck when doing it this way. If you need it ready fast put in the fridge or freezer, otherwise it can take a while for the chocolate to harden. For breaking it into pieces I just slam mine against the counter and let it break into odd sized pieces. This candy is always met with excitement when I bring it to a gathering. I hope this helps anyone who wants to make this wonderfully addictive candy

12 users found this review helpful

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