Ingredients for Chocolate Almond Butter Crunch
- 1/2 cup (113g) unsalted butter
- 1 cup (200g) granulated sugar
- Light Corn Syrup
- 1/4 cup (60ml) water
- 1 teaspoon pure vanilla extract
- Toasted Almonds
- Semi Sweet Chocolate Chips
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How to Make Chocolate Almond Butter Crunch
- Melt 1/2 cup (113g) of unsalted butter in a heavy 3-liter saucepan over low heat.
- Add 1 cup (200g) granulated sugar, 1/2 cup (100ml) light corn syrup, and 1/4 cup (60ml) water.
- Cook over medium heat, stirring constantly.
- Continue stirring until the mixture reaches the hard-crack stage (300°F on a candy thermometer).
- Remove from heat and immediately stir in 1 teaspoon of pure vanilla extract and 1 cup (140g) of slivered almonds.
- Spread the mixture evenly into a buttered 13 x 9-inch baking pan.
- Let stand for 5 minutes.
- Sprinkle 1 cup (170g) of semi-sweet chocolate chips evenly over the candy.
- Once the chocolate chips have melted (you can gently place the pan over a pan of simmering water to speed this up), spread them evenly over the candy using a spatula or knife.
- Let cool completely at room temperature. Once the chocolate is set, break into pieces and enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
73g
Fat
39g
Carbs
7g
