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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Almond-Butter Crunch

Makes: 20 servings Yield: 3/4 pound
Prep 10 mins Cool 15 hrs Cook 10 mins
Almond-Butter Crunch
  • 1  cup  slivered almonds
  • 1/2  cup  butter (no substitute)
  • 1/2  cup  sugar
  • 1  tablespoon  light-colored corn syrup

1. Line bottom and sides of a 9-inch round baking pan (do not use a glass baking dish) with foil. Butter the foil heavily. Set pan aside.

2. In a 10-inch skillet combine almonds, butter, sugar, and corn syrup. Cook over medium heat until sugar is melted and mixture turns golden brown, stirring constantly (about 10 minutes).

3. Quickly spread mixture in the prepared pan. Cool about 15 minutes or until firm. Remove candy by lifting edges of foil. Peel off foil. Cool. Break candy into pieces. Store in a tightly covered container in a cool, dry place for up to 1 week.

From the Test KitchenTo Present This As a Gift:
  • You will need a colored metal pail and colored rubber bands. To make stripes on the pail, place several rubber bands around the pail. You can group the rubber bands or put them on randomly. To make the bow, wrap a rubber band around 6 to 8 bands. Attach the rubber band bow to the handle of the pail.
Nutrition Facts (Almond-Butter Crunch)
  • Servings Per Recipe 20,
  • cal. (kcal) 103,
  • Fat, total (g) 8,
  • chol. (mg) 13,
  • sat. fat (g) 3,
  • carb. (g) 7,
  • fiber (g) 1,
  • pro. (g) 1,
  • vit. A (RE) 41,
  • sodium (mg) 51,
  • calcium (mg) 20,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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