Chocolate Almond Butter Crunch

Recipe for Chocolate Almond Butter Crunch
Poprotskiy Alexey/


1-1/2 cups (about 12 ounces) chopped blanched almonds
1/2 pound (2 sticks) unsalted butter
1-1/2 cups sugar
3 tablespoons light corn syrup
3 tablespoons water
1 teaspoon vanilla
4 ounces (4 squares) semisweet chocolate, coarsely chopped


Preheat oven to 350 degrees F. Toast chopped almonds on a baking sheet until lightly golden – about 12 minutes. Set aside.

In a heavy 2-quart saucepan, combine butter, sugar, corn syrup, and water. Cook over medium heat, stirring frequently (constantly toward the end), to 300 degrees F on a candy thermometer (hard-crack stage). Remove pan from heat and stir in vanilla and 1-¼ cups of the almonds. Immediately pour the mixture into a buttered 9- by 13-inch pan, spreading it evenly and quickly. Cool. Turn the cooled mixture out onto a sheet of waxed paper. Melt chocolate in the top of a double boiler, then remove from heat. Spread chocolate over the surface of the almond crunch and sprinkle with remaining nuts. Let stand until set, then break into bite-sized pieces. Store airtight at room temperature.

Makes about 1-1/2 pounds


Makes about 1-1/2 pounds

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Never attempt making candies

Never attempt making candies on a damp, cloudy day, it will usually fail.

Butter crunch is my favorite,

Butter crunch is my favorite, but I've never made candy before (other than fudge). Are there any pointers you can share?