Sunday, April 15, 2012

Almond Buttercrunch Candy

  • Prep Time:
  • Cook Time:
  • Ready In:
  • 10 Minutes
  • 20 Minutes
  • 30 Minutes


Slivered almond between two layers of melted chocolate.

  • 2 (11.5 ounce) packages milk chocolate chips, divided
  • 2 cups butter
  • 1 pound brown sugar
  • 1 cup blanched slivered almonds, divided
  1. Preheat oven to 200 degrees F (95 degrees C). Grease a 14 x 18 inch cookie sheet.
  2. Sprinkle one package of chocolate chips on prepared pan. Place in warm oven until chips melt, about 5 minutes. Remove from oven, and spread melted chocolate over bottom of pan; set aside.
  3. In a large heavy saucepan over medium-high heat, combine butter and brown sugar. Stirring constantly, heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Immediately remove from heat. Stir in 3/4 cup slivered almonds and pour onto pan with melted chocolate; spread mixture evenly.
  4. Sprinkle remaining package of chocolate chips over the almond layer. The heat from the almond layer will melt the chocolate chips; spread melted chocolate evenly. Sprinkle remaining 1/4 cup almonds over chocolate.
  5. Cut into squares, or allow to harden in a solid sheet and break it apart like brittle. Cool completely before removing from pan.
per serving
Total Fat
10 g
Saturated Fat
6 g
21 mg
68 mg
Total Carbohydrates
15 g
Dietary Fiber
0 g
1 g

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