Ingredients for Almond Crunch
- 1 cup slivered almonds
- 1/2 cup (1 stick) unsalted butter
- 1 cup granulated sugar
- 1/4 cup light corn syrup
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How to Make Almond Crunch
- Line an 8x8 inch baking pan with aluminum foil, leaving an overhang on the sides to lift the candy out later. Lightly grease the foil with non-stick cooking spray.
- In a medium-sized, heavy-bottomed saucepan (10-inch skillet is ideal), combine the butter, sugar, and corn syrup.
- Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved.
- Bring the mixture to a rolling boil, continuing to stir constantly.
- Boil for 5-6 minutes, without stirring, until the mixture turns a deep golden brown and reaches the firm-ball stage (245°F on a candy thermometer).
- Remove from heat and immediately stir in the vanilla extract and slivered almonds.
- Quickly pour the mixture into the prepared baking pan and spread evenly.
- Let cool completely (at least 1 hour) before lifting the candy out of the pan using the foil overhang. Break into bite-sized pieces.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
112g
Fat
79g
Carbs
11g
