CRUNCH BUTTER RECIPES
OLD-TIME BUTTER CRUNCH CANDY RECIPE: HOW TO MAKE IT
Both my children and my grandchildren say the season wouldn't be the same without the big tray of candies and cookies I prepare. This one's the most popular part of that collection. We love the nutty pieces draped in chocolate. —Mildred Duffy, Bella Vista, Arkansas
Provided by Taste of Home
Categories Desserts
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield about 2 pounds.
Number Of Ingredients 6
Steps:
- Line a 13x9-in. pan with foil; set aside. Using part of the butter, grease the sides of a large heavy saucepan. Add remaining butter to saucepan; melt over low heat. Add sugar, corn syrup and water. Cook and stir over medium heat until a candy thermometer reads 300° (hard-crack stage). , Remove from the heat and stir in almonds. Quickly pour into the prepared pan, spreading to cover bottom of pan. Cool completely. Carefully invert pan to remove candy in 1 piece; remove foil. , Melt half of the chocolate in a double boiler or microwave-safe bowl; spread over top of candy. Let cool. Turn candy over and repeat with remaining chocolate; cool. Break into 2-in. pieces. Store in an airtight container.
Nutrition Facts : Calories 375 calories, FatContent 26g fat (12g saturated fat), CholesterolContent 35mg cholesterol, SodiumContent 137mg sodium, CarbohydrateContent 34g carbohydrate (29g sugars, FiberContent 3g fiber), ProteinContent 5g protein.
HOMEMADE BUTTERCRUNCH CANDY RECIPE | ALLRECIPES
Mom used to make this every Christmas that I can remember. We kids used to look forward to it. Now I make it for my family.
Provided by JUBUGG
Categories Desserts Candy Recipes Nut Candy Recipes
Yield 1 pound
Number Of Ingredients 6
Steps:
- Butter a baking sheet, and set aside.
- Melt margarine in 2 quart saucepan. Add sugar, and stir over medium heat until sugar dissolves. Stir in water and corn syrup. Cook over medium heat, stirring often, to 270 degrees F (132 degrees C).
- Remove from heat, and quickly stir in 1/2 of the chopped nuts. Spread onto the prepared baking sheet. Sprinkle chocolate over hot candy; when it begins to melt, spread evenly over the top.
- Finely chop remaining almonds and sprinkle over candy. Refrigerate until firm. Break into small pieces to serve.
Nutrition Facts : Calories 243.5 calories, CarbohydrateContent 20.4 g, CholesterolContent 1.7 mg, FatContent 18 g, FiberContent 1 g, ProteinContent 2.6 g, SaturatedFatContent 3.7 g, SodiumContent 132.4 mg, SugarContent 17.9 g
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