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Butter Almond Crunch




Source of Recipe


Internet


List of Ingredients




1 lb butter
1 lb sugar
¼ cup water
2 Tblsps Lecithin (available at health food stores) optional
2 lg milk chocolate candy bars (about 1 lb) or
1 lb milk chocolate pellets used for making lollypops
1 lb almonds (roasted and ground or finely chopped)


Recipe



Spray cookie sheets with Pam or lightly coat with oil.
Melt butter, water and lecithin in saucepan over low heat.
Stir in sugar and heat until it is dissolved.

Increase the heat and bring mixture to a boil, stirring frequently. When you are stirring make sure you cover the entire bottom surface of the pan. A figure 8 pattern seems to work well. Stir steadily but not vigorously enough to slosh the mixture onto the side of the pan or your hands. Use a pastry brush dipped in cold water to wash down any sugar crystals that form on the side of the pan. Be careful - the mixture splashes when it boils.

When the mixture starts to change to a light caramel color use your candy thermometer to check the temperature. It is a good idea to stir with the thermometer as well as your spoon. The temperature can vary considerably from sides to center and bottom of the pan. The candy is cooked when it has reached 285 degrees. I usually turn it off at 282 degrees. The heat in the pan and burner bring it up the rest of the way.

VERY CAREFULLY! (Yes, this is the third time I am warning you about getting burned) pour the candy onto prepared cookie sheets, dividing the mixture evenly between them. Spread with a metal spatula into an even layer about 1/8 inch thick. While the candy is still pliable, cut into 4 to 6 inch squares. Remember the candy is still very warm. As the candy is cooling, use your spatula to turn the pieces over so they won't stick to the pan.

Coating the candy with the chocolate and almonds is a two-person job.

Melt the milk chocolate over hot, not boiling, water or in the microwave oven.

Pour the almonds into a pan (about 9"X12")

Pick up a piece of the candy with one hand and coat both sides with a thin layer of chocolate with your other hand. Plastic gloves make it a little neater but are not necessary. You could also try a rubber scraper or pastry brush.

Lay the chocolate-coated candy onto the almonds. Have your helper sprinkle almonds onto the chocolate-coated top of the candy then pat the nuts down lightly, turn the candy over and repeat on the other side. Put the coated candy onto another tray to cool. Repeat with the rest of the pieces. Chill to set.

Break into bite sized pieces or wrap in plastic wrap for an attractive gift. Store in a tight container.