Almond Butter Crunch

I found a FABULOUS book at the library called Simply Homemade Food Gifts. It covers all of the big holidays, from Valentine’s Day to Birthdays, and beyond – and BOY does it showcase some superlative ideas for Christmas. I love these kinds of books! Not only are they great for those who want step-by-step instructions on recreating masterpieces, but they also provide inspiration for jump-starting your own creativity. Today’s scrumptious candy is a little bit of each. I took a recipe from the book, which I provide below. But for my own gift-giving, I decided to take it up a notch, enrobing the candy in two kinds of chocolate for an extra-decadent affair. Either way, this candy is – in my humble opinion – one of the best I’ve ever had. If you like toffee and almonds, you are going to LOVE THIS. And just to sweeten the pot, this is one of the simplest recipes EVER. So no excuses. Go get cooking! Yields 3/4 pound candy.

SODIUM CONTENT: 75 mg per recipe


1 c. sliced or slivered almonds
1/2 c. (1 stick) unsalted butter
1/2 c. sugar
1 T. light corn syrup


Line the bottom and sides of a 9-inch round baking pan with foil (do NOT use a glass baking dish). Butter the foil heavily. Set pan aside.

Place all ingredients in a 10-inch skillet. Cook, stirring constantly, over medium heat until sugar is melted and mixture turns golden brown (about 10 minutes).

Remove from heat and quickly spread mixture in the prepared pan. Cool about 15 minutes or until firm. Remove candy from pan by lifting edges of foil. Peel off foil. Cool. Break candy into pieces. Store in a tightly covered container in a cool, dry place for up to 1 week.

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