Butter almond crunch
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Butter almond crunch
  Butter    Cookies    Almonds  
Last updated 6/12/2012 1:11:27 AM. Recipe ID 38946. Report a problem with this recipe.
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      Title: Butter almond crunch
 Categories: Cookies
      Yield: 1 Servings
  1 1/2 c  Semi-sweet chocolate chips
  1 3/4 c  Chopped almonds; divided
  1 1/2 c  Butter or margarine
  1 3/4 c  Sugar
      3 tb Light corn syrup
      3 tb Water
  Heat oven to 350 degrees F. Line 13x9x 2-inch pan with foil; butter
  foil. Sprinkle 1 cup chocolate chips into pan; set aside. In shallow
  baking pan spread chopped almonds. Bake about 7 minutes or until
  golden brown; set aside. In heavy 3-quart saucepan melt butter; blend
  in sugar, corn syrup and water. Cook over medium heat, stirring
  constantly, to 300 degrees F on a candy thermometer (hard-crack
  stage) or until mixture, when dropped into very cold water, separates
  into threads that are hard and brittle. Bulb of candy thermometer
  should not rest on bottom of saucepan. Remove from heat; stir in
  1-1/2 cups toasted almonds. Immediately spread mixture evenly over
  chocolate chips in prepared pan; do not disturb chips. Sprinkle with
  remaining 1/4 cup toasted almonds and remaining 1/2 cup chocolate
  chips; cool slightly. With sharp knife score into 1 1/2 inch squares,
  wiping knife blade after drawing through candy. Cool completely;
  remove from pan. Remove foil; break into pieces. Store in airtight
  container in cool, dry place.

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Recipe ID 38946 (Apr 03, 2005)

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