Butter Crunch Candy Recipe

Butter Crunch Candy Recipe

Ingredients:

For the Butter Crunch Mixture:
1 c of butter (unsalted)
1-1/2 c of sugar (granulated)
3 Tbsps of corn syrup (light)
3 Tbsps of water
1 c of almonds; toasted then chopped

For the Topping:
1 c of almonds; toasted then chopped
12 oz of chocolate (semisweet); tempered

Instructions:

Prepare a 12×18 inch baking pan, grease and line with aluminum foil then slightly grease the aluminum foil. Prepare two (jelly roll) pans, covered by a waxed paper. Melt butter on saucepan. Once melted, take out from the heat then add sugar, water, and syrup.

Cook while constantly stirring until it reaches 300 degrees Fahrenheit on sugar thermometer. Take out from the heat then add almonds. Transfer onto the baking pan and spread evenly then let it stand.
Once it starts to harden, turn out on the (jelly roll) pan; peel off foil. Let it cool, wipe surface using paper towels to take out excess grease.

Once completely cooled, invert into another jelly roll pan. Use spatula in spreading half of (tempered) chocolate atop the (butter) crunch. Drizzle half of almonds on top of chocolate then cover with waxed paper. Invert on pan.

Take out top pan and waxed paper then spread other half of chocolate then the other half of almonds. Place inside the refrigerator for twenty mins to let the chocolate set. Break butter into pieces.

>> Butter Crunch Candy Recipe