Almond Buttercrunch Candy I Recipe
Slivered almond between two layers of melted chocolate.
Just break this candy into pieces and enjoy. Everyone who has tried it loves it and I hope you do too - HAPPY HOLIDAYS!
This is a close copy of the popular almond and chocolate candy.
Mom used to make this every Christmas that I can remember. We kids used to look forward to it. Now I make it for my family.
My first attempt at this recipe flopped -I had grainy toffee which had the consistency of fudge - tasted good but it just wasn't toffee. I tried again and Voila! I was able to make wonderful toffee. Here are my tips: most importantly TEST your candy thermometer! If you get 212 degrees in boiling water then you know it's accurate (mine was 10 degrees off!) Also, the tip shouldn't be touching the bottom of the pan but somewhere in the middle of the syrup. I used a Silpat silicone baking mat instead of greasing the pan and it worked wonderfully. No sticking at all. I didn't stir as much the 2nd time since someone said that allows the candy to heat up very quickly at the end and scorch. I also used a wire whisk instead of a wooden spoon that I used the first time. Lastly, I made one batch without the bottom chocolate layer and almonds only on top of the top chocolate layer and broke the toffee up like brittle – a little less expensive and still tastes good! Another batch I scored with a knife and bro
Excellent- delicious, quick, and easy recipe!
I am begged for this recipe whenever I serve it. My advice: Invest in a good candy thermometer and always, always, always use good ingredients. Do not use margarine as a substitute for the butter; the water content is too high.
Candied almond bark popcorn takes your movie-night snacking to a new level of sweetness; this recipe is also great for making holiday gifts.
Stir up this white chocolate bark with almonds and almond flavoring for a sweet treat that can be a thoughtful gift for the holidays.