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    Christmas Butter Crunch Candy


    Source of Recipe


    Aunt Saunny

    2 cups sugar
    ½ cup water
    ¼ cup light corn syrup
    1 cup butter or margarine
    1¾ cups finely chopped, blanched shelled almonds
    1¼ cups grated milk chocolate
    1 cup finely chopped walnuts

    Cook sugar. water, corn syrup. margarine or butter, and almonds in a large heavy frying pan over medium heat stirring constantly, until a teaspoon of syrup dropped into cold water forms a brittle mass (285°). At the end of the cooking time, syrup will be thick and amber in color. Be careful not to let it scorch. Keep heat low. Pour at once into jelly roll pan (15 x 10 x 1"), spread evenly. Cool 5 minutes, then sprinkle grated milk chocolate in even layer on top. When heat melts chocolate, spread it smoothly over candy. Pat finely chopped walnuts in even layer on top of chocolate. Cool candy completely, then break into pieces, like peanut brittle. Store in cool place.

    Makes about 2 pounds of crunch.




 

 

 

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