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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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ALMOND BUTTER CRUNCH DATED 1947 This recipe came from an estate sale. I obtained it when I purchased the family collection from the Turner Estate in Dallas, Texas in 1997. Ingredients:
1-1/2 cups whole blanched almonds chopped |
1 cup butter |
1-1/2 cups sugar |
3 tablespoons light corn syrup |
3 tablespoons water |
8 ounces semisweet chocolate squares |
Directions:
1. Place chopped almonds on a cookie sheet then bake at 375 for 10 minutes.
2. Combine butter, sugar, corn syrup and water in a medium heavy saucepan.
3. Cook over medium heat for 20 minutes stirring constantly.
4. Remove from heat and stir in 1 cup of the toasted almonds.
5. Pour into a buttered 1 pan spreading quickly and evenly then cool.
6. Turn out onto wax paper.
7. Melt chocolate squares in the top of a double boiler over hot water then remove from heat.
8. Spread half the melted chocolate over top of candy and sprinkle with 1/2 of the nuts then let stand 20 minutes.
9. Let set for 20 minutes then turn candy over and spread with remaining chocolate and nuts.
10. Let stand until set.
11. Break into pieces.
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