ALMOND BUTTER CRUNCH CANDY
Almond Butter Crunch Candy is a classic homemade candy confection with rich buttery and almond flavor and irresistible crunch in every bite.
Calories:
Equipment
- 9 inch round cake pan optional, for cooling and setting the toffee
- 8-inch square baking dish optional, for cooling and setting the toffee
- 9 inch x 11 inch baking dish optional, for cooling and setting the toffee
Ingredients
- 1 ½ cups blanched, slivered almonds
- 1 cup butter I recommend, salted
- 1 ½ cups white granulated sugar
- 2 tablespoons light corn syrup
- 1 teaspoon pure almond extract
- ⅛ teaspoon coarse salt
Instructions
- Melt the butter in a 3-quart heavy-bottomed saucepan over medium-low heat.
- Add the sugar when the butter is fully melted. Increase the heat to medium-high.Stir frequently to completely dissolve the sugar into the melted butter. *Note - this will take at least 5-7 minutes.
- After 5-7 minutes, add the light corn syrup and almonds into the pan. Increase the heat slightly under the pan and continue to stir for an additional 5-7 minutes until the toffee mixture has fully combined, and you no longer see any pooling, melted butter, and the color is golden brown.
- Meanwhile, prepare 2 - 8-inch round cake pans (or a rimmed cookie sheet) by completely covering them with aluminum foil. *Note - There is no need to butter the foil.
- When the toffee has thicken and golden in color , remove the pan from the heat and slowly add the almond extract and salt. Stir gently to combine.
- Carefully turn the candy mixture out into the prepared foil-lined pans. Use a silicone spatula to quickly, but carefully, spread the mixture evenly into the foil-lined pans.
- Cool completely until the almond butter crunch toffee is completely solid.
- Lift the foil and toffee from the pans and break the candy into pieces to serve, or gift. *Note - if making this candy in round cake pans, you can certainly wrap each round disc of almond butter crunch for gifting in place of breaking the toffee into pieces.
Video
Notes
Store in an airtight container at room temperature for up to 10 days.
Store in an airtight container in the refrigerator for up to 14 days.
May be frozen. Store in an airtight freezer container or freezer bag, label and date. Freeze for up to 2 months.
