Almond Crunch Popular Recipes

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Almond Crunch

"I am begged for this recipe on every occasion I serve it. My advice: Invest in a very good candy thermometer and always, continually, continually use accurate ingredients. Do now not use margarine as an alternative for the butter; the water content material is too high."

Ingredients :

1 cup blanched slivered almonds
1 cup butter
1 1/four cups white sugar
2 tablespoons mild corn syrup
2 tablespoons water
2 cups milk chocolate chips

Instructions :

Prep : 15M	Cook : 16M	Ready in : 2H20M

Preheat oven to 375 ranges F (a hundred ninety tiers C). Arrange almonds in a unmarried layer on a baking sheet. Toast within the preheated oven until gently browned, approximately five mins.
Line a jelly roll pan with foil.
In a heavy saucepan, combine butter, sugar, corn syrup, and water. Cook over medium warmth, stirring continuously, till aggregate boils. Boil, without stirring, to tough crack degree, three hundred tiers F (150 stages C). Remove from warmth.
Working speedy, stir in almonds, and pour combination into foil covered jelly roll pan; tip pan backward and forward to unfold sweet calmly in pan. Sprinkle chocolate chips over sweet brittle. Let stand approximately 5 minutes, or until vibrant and gentle. Spread chocolate frivolously over candy. Cool to room temperature, then refrigerate for 1 hour. Break into chew-size pieces.

Notes :

Reynolds® Aluminum foil can be used to maintain meals wet, cook it frivolously, and make smooth-up simpler.

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