Meet the Cook: This delectable candy is crisp but not as hard as peanut brittle. Some people say it reminds them of the toffee center of a well-known candy bar. Besides cooking, I enjoy gardening, sewing, needlework and family get-togethers. Husband Bob and I have six children, nine grandkids and three great-grandkids. -Mildred Clothier, Oregon, Illinois<\/p>\n","protected":false},"author":7061,"featured_media":1441278,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[307454,303971,305843,304173,304423,304328,304288,305487,304338,306171,303966,305863,304408,304368,306848,304268,307449,324623,304016,304005,304150,304353],"categories-v2":[310469,308500,311481,309455,308821,308319,308984,308481,259620,310796,308992,312036,308495,311507,308813,308745,309603,259483,310465,309177,308579,308549,309434,309005],"coauthors":[305],"recommended_recipes":[{"post_title":"Cranberry Butter Crunch Bark","post_link":"\/recipes\/cranberry-butter-crunch-bark\/","post_image":"\/wp-content\/uploads\/2018\/01\/Cranberry-Butter-Crunch-Bark_EXPS_THCA19_42173_E08_16_1b-1.jpg"},{"post_title":"Crunchy Peanut Butter Tarts","post_link":"\/recipes\/crunchy-peanut-butter-tarts\/","post_image":"\/wp-content\/uploads\/2018\/01\/Crunchy-Peanut-Butter-Tarts_EXPS_CF2BZ19_23845_E12_18_4b.jpg"},{"post_title":"Gingerbread Caramel Crunch","post_link":"\/recipes\/gingerbread-caramel-crunch\/","post_image":"\/wp-content\/uploads\/2018\/01\/Gingerbread-Caramel-Crunch_EXPS_TOHCA20_49942_B03_13_3b.jpg"},{"post_title":"Buttery Almond Cookies","post_link":"\/recipes\/buttery-almond-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/Buttery-Almond-Cookies_EXPS_HCCBZ19_17363_E05_15_4b.jpg"},{"post_title":"Crunchy Honey-Glazed Butternut Squash","post_link":"\/recipes\/crunchy-honey-glazed-butternut-squash\/","post_image":"\/wp-content\/uploads\/2017\/09\/Crunchy-Honey-Glazed-Butternut-Squash_EXPS_THN17_205386_D06_14_10b.jpg"},{"post_title":"Crunchy Ice Cream Delight","post_link":"\/recipes\/crunchy-ice-cream-delight\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps127796_SD153319B10_09_7b.jpg"},{"post_title":"Chocolate Peanut Butter Candy Crunch","post_link":"\/recipes\/chocolate-peanut-butter-candy-crunch\/","post_image":"\/wp-content\/uploads\/2024\/01\/Chocolate-Peanut-Butter-Candy-Crunch_EXPS_RC23_272979_DR_09_06_7b.jpg"},{"post_title":"Chewy Almond Nougat","post_link":"\/recipes\/chewy-almond-nougat\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps29085_HC54788D84.jpg"},{"post_title":"Crunchy Peanut Bars","post_link":"\/recipes\/crunchy-peanut-bars\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps37263_CFT1191211D63C.jpg"},{"post_title":"Peanut Butter Crunch Cookies","post_link":"\/recipes\/peanut-butter-crunch-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps28569_LT1115223D19B.jpg"},{"post_title":"Almond Butter Cookies","post_link":"\/recipes\/almond-butter-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps12716_BLCB1449742D45B.jpg"},{"post_title":"Butter Pecan Crunch","post_link":"\/recipes\/butter-pecan-crunch\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps1275_CCT1227369D6_p4.jpg"},{"post_title":"Butter Crunch Cookies","post_link":"\/recipes\/butter-crunch-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps12673_BLCB1449742D44.jpg"},{"post_title":"Coconut Cashew Crunch","post_link":"\/recipes\/coconut-cashew-crunch\/","post_image":"\/wp-content\/uploads\/2017\/09\/Coconut-Cashew-Crunch_exps157570_TH2379806D_08_30__1bC.jpg"},{"post_title":"Crunchy Peanut Butter Bars","post_link":"\/recipes\/crunchy-peanut-butter-bars\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps8444_GAC1115479C161A-2.jpg"},{"post_title":"Cashew Candy Crunch","post_link":"\/recipes\/cashew-candy-crunch\/","post_image":"\/wp-content\/uploads\/2018\/01\/EXPS_35213_THCB1914178B12__10_1bC__RMS-2.jpg"},{"post_title":"Crunchy Peanut Bark","post_link":"\/recipes\/crunchy-peanut-bark\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps9463_QC10014C31D.jpg"},{"post_title":"Caramel Crunch","post_link":"\/recipes\/caramel-crunch\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps21872_CW10370D31D.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/300x300\/exps11373_CW10075C29D.jpg"},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/buttery-almond-crunch\/","name":"Buttery Almond Crunch","datePublished":"2018-01-01","dateModified":"2023-06-30","prepTime":"PT20M","cookTime":"PT0M","totalTime":"PT20M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/exps11373_CW10075C29D.jpg","height":300,"width":300},"recipeCategory":["Desserts"],"description":"Meet the Cook:<\/B> This delectable candy is crisp but not as hard as peanut brittle. Some people say it reminds them of the toffee center of a well-known candy bar. Besides cooking, I enjoy gardening, sewing, needlework and family get-togethers. Husband Bob and I have six children, nine grandkids and three great-grandkids.\r\n-Mildred Clothier, Oregon, Illinois","recipeIngredient":["1 tablespoon plus 1\/2 cup butter, softened, divided","1\/2 cup sugar","1 tablespoon light corn syrup","1 cup sliced almonds"],"recipeInstructions":[{"@type":"HowToStep","text":"Line an 8-in. square pan with foil; butter the foil with 1\/2 tablespoon butter. Set aside."},{"@type":"HowToStep","text":"Spread the sides of a heavy saucepan with 1\/2 tablespoon butter. Add 1\/2 cup of butter, sugar and corn syrup. Bring to a boil over medium-high heat, stirring constantly. Cook and stir until mixture is golden brown, about 3 minutes. Stir in almonds. Quickly pour into prepared pan."},{"@type":"HowToStep","text":"Refrigerate until firm. Invert pan and remove foil. Break candy into pieces."}],"recipeYield":"10 ounces","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 379 calories","fatContent":"30g fat (13g saturated fat)","cholesterolContent":"55mg cholesterol","sodiumContent":"214mg sodium","carbohydrateContent":"27g carbohydrate (22g sugars","fiberContent":"2g fiber)","proteinContent":"4g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.631579,"reviewCount":19,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-11-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"stepvh"},"reviewBody":"This candy was so easy to make, I did make a double batch, I also used a candy thermo. Kept stirring till it reached 250 degrees. I used a heavy stainless pan, I did add some almond extract and sprinkled some sea salt on top right after I put in the pan. Came out of pan so easy. I will be making this again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-08-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"pdsmts"},"reviewBody":"This is one of the most requested treats in my holiday gift baskets for the past 10 years. It doesn't stick to your teeth like most brittle recipes! My suggestions: I lightly toast the almonds before making the candy. Since it makes a pretty small batch, I always double the ingredients and also add a teaspoon of lecithin to the ingredients before cooking to keep the butter from separating while it cooks - you can find it at candy making stores and at some health food stores. It doesn't change the taste at all. It seems like it takes a long time cooking to change to the golden color but when it does, it goes fast so watch closely! I also skip the buttered pan and pour it out onto Silpat. I like the candy thin and crisp, so when I pour it on the Silpat, I press the mixture with a piece of non-stick foil (use an oven mitt on your hand!) to \"stretch\" the candy out into a much thinner layer than shown in the picture. Work fast! You won't need to refrigerate it as it will firm up right away due to its thinness. Yum!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-03-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"SomerDawn"},"reviewBody":"The recipe was straight forward and easy. I melted some chocolate on top and it's as good but not quite as decadent as English toffee. Thanks for helping me get rid of my extra sliced almonds.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2008-12-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ckochmann"},"reviewBody":"the success of this recipe (for me anyway) depends on the pan. It turns out better if I use a heavy stainless pan instead of the newer cephalon type. Also if you cook the toffee until it reaches 290-300 degrees instead of the 3 minutes","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-10-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mniceberg"},"reviewBody":"Delicious!! I made two batches. One was cooked a few minutes longer than the recipe said. (till looked a little darker). The shorter cooking time was softer and easier on the teeth than the crispier version. We loved both versions, but preferred the longer cooking and more crispy.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-04-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JES_62522"},"reviewBody":"I used the heavy stainless pan, doubled the recipe, used a thermometer and went to 300 degrees. I also put the doubled amt into a 9x13 pan and sprinkled choc chips over the top, spread them out as they melted. It was awesome.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-03-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Harriet C","givenName":"Harriet","familyName":"C"},"reviewBody":"I made one addition to this recipe and literally cannot stop eating it! Always use fresh sliced almonds, though. Before making it I freshly grind up some sea salt (to taste--1\/2-1 tsp?) into a small container (such as those 2 T plastic measuring cups that come with children's cold meds) and set it on the counter. As soon as I spread the crunch into the prepared pan I sprinkle the sea salt on top. O.M.G. The contrast is amazing! I've also tried waiting until it is cooler and applying some melted semi-sweet chocolate THEN adding the salt. It's good, but I am a purist and would rather not have chocolate competing with the delectable taste of this crunch topped with sea salt!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-12-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ckochmann"},"reviewBody":"the pan you use either makes of breaks this recipe it must be made in a heavy duty sauce pan such as an Enameled Cast Iron pan it does not turn out in waterless cookware, or the new black non stick types. You will hate this if you use the wrong type of saucepan. copper\/heavy stainless steel will work too","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-01-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"leotalola"},"reviewBody":"I forgot to rate this recipe and I give It four thumbs up my boyfriend and I","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-04-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"maan"},"reviewBody":"I really love this recipe. It's more buttery than my favorite candy. My kids love it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-12-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"WilceAngel"},"reviewBody":"I have made this several times. My family has come to expect it for the holidays. I have used also made the recipe using cashews, as well as drizzled with chocolate.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-01-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"leotalola"},"reviewBody":"I didn't make it but, I'm going to, my boyfriend made it and I begged him for the recipe and I was very surprised the recipe only had very simple ingredients to follow. I described it to him how buttery it is and in comparison to english toffee it has that taste but not hard as english toffee. This recipe will not break your partial. You can use any type of nuts. I told him he could sell it because you can't eat just one piece. I'm addicted.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-01-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"tamigotclaws"},"reviewBody":"delicious made 7 times its gone in a day","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-12-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Winn family","givenName":"Winn","familyName":"family"},"reviewBody":"We make this every year for a friend who's birthday is the day after Christmas. Usually I make it as written, but doubled. One year he said it reminded him of his favorite treat, pecan pie. Now I make the batch for him with pecans. Huge hit all the way around.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2008-01-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"FriedaG"},"reviewBody":"This is a finicky recipe that really makes a paltry amount for the effort:The first time I made it was in January when, I guess, it was too cold because it set up immediately and I couldn't spread it over the buttered foil. I wound up with a blob, but no matter because my family broke off bits to eat.The second time I made it was summer and that time it was a sticky mess that never did set up. Again, no matter, my family just scraped hunks up and peeled off the foil as they ate it.I considered both times I made it a failure, but I will make it again because my husband and sons still talk about how good it was!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-03-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Isolda"},"reviewBody":"I don't know if I did something wrong, but this did not turn out looking anything like the photo. I even made a second batch and followed the directions explicitly...with the same result unfortunately. It tasted okay, but I probably won't make it again because I was disappointed.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-12-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Soopenguin"},"reviewBody":"Delicious buttery flavored almonds. For the past few years I made it for my Christmas cookie and candy trays; it is very popular with my friends and family.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-04-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"2124arizona"},"reviewBody":"Love this recipe!! You can use any kind of chopped nuts you have on hand. Cashews are divine!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2008-12-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Anna Marie Kollmann"},"reviewBody":"This is the best Almond Crunch recipe ever and so very easy to make. It turns out every time with just a little touch.Every time I make up my Christmas cookie plates and add ths candy treat to it they all ask for the recipe because it is so delicious. It has a wonderful flavor.Anna","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"11373","romance_copy_dek":"Meet the Cook:<\/B> This delectable candy is crisp but not as hard as peanut brittle. Some people say it reminds them of the toffee center of a well-known candy bar. Besides cooking, I enjoy gardening, sewing, needlework and family get-togethers. Husband Bob and I have six children, nine grandkids and three great-grandkids.\r\n-Mildred Clothier, Oregon, Illinois","enhanced_recipe_title":"Buttery Almond Crunch","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon plus 1\/2 cup butter, softened, divided","IngredientText":"1 tablespoon plus 1\/2 cup butter, softened, divided"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup sugar","IngredientText":"1\/2 cup sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon light corn syrup","IngredientText":"1 tablespoon light corn syrup"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup sliced almonds","IngredientText":"1 cup sliced almonds"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/300x300\/exps11373_CW10075C29D.jpg","RecipeId":11373,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Buttery Almond Crunch Recipe photo by Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"exps11373_CW10075C29D.jpg","ContributorId":null,"Firstname":"Mildred","Lastname":"Clothier","ContributorAttachmentFileName":"https:\/\/cdn3.tmbi.com\/toh\/Recipe\/testkitchenapproved.png","TimeCallout":"Prep: 20 min. + chilling","MinimumServingQuantity":5,"MaximumServingQuantity":5,"Yield":"10 ounces.","DigitalTitle":"Buttery Almond Crunch","SubmittedTitle":"Buttery Almond Crunch","RecipeTypeId":1,"RecipeURL":"buttery-almond-crunch","AverageRating":4.63,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"","PreparationTimeInMinutes":20,"CookTimeInMinutes":0,"TotalTimeInMinutes":20,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":true,"IsFieldEditorRecipe":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Buttery Almond Crunch","OriginalSourceProject":"Buttery Almond Crunch","ContestPlacement":"2nd Place","Trailer":null,"Metadescription":null,"AboutRecipeTitle":null,"AboutRecipe":null,"DigitalHeadnotes":"Meet the Cook:<\/B> This delectable candy is crisp but not as hard as peanut brittle. Some people say it reminds them of the toffee center of a well-known candy bar. Besides cooking, I enjoy gardening, sewing, needlework and family get-togethers. Husband Bob and I have six children, nine grandkids and three great-grandkids.\r\n-Mildred Clothier, Oregon, Illinois","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"Line an 8-in. square pan with foil; butter the foil with 1\/2 tablespoon butter. Set aside.","SequenceNo":1},{"Direction":" Spread the sides of a heavy saucepan with 1\/2 tablespoon butter. Add 1\/2 cup of butter, sugar and corn syrup. Bring to a boil over medium-high heat, stirring constantly. Cook and stir until mixture is golden brown, about 3 minutes. Stir in almonds. Quickly pour into prepared pan. ","SequenceNo":2},{"Direction":" Refrigerate until firm. Invert pan and remove foil. Break candy into pieces.","SequenceNo":3}],"RecipeTaxonomies":{"Budget":[],"CookingStyle":[],"Course":[{"Name":"Course","ID":0},{"Name":"Candy Recipes","ID":94634},{"Name":"Christmas Candy","ID":97738},{"Name":"Desserts","ID":94274},{"Name":"Finger Foods","ID":94282},{"Name":"Holiday Candy","ID":95650},{"Name":"Sweet Finger Food Recipes","ID":94866}],"Cuisine":[],"HealthyEating":[],"HolidaysAndCelebrations":[{"Name":"Holiday & Celebration Recipes","ID":0},{"Name":"Christmas Candy","ID":104202},{"Name":"Christmas Desserts","ID":104206},{"Name":"Christmas Recipes","ID":104190},{"Name":"Easy Christmas Recipes","ID":104218},{"Name":"Gift Recipes","ID":104222}],"Ingredients":[{"Name":"Ingredients","ID":0},{"Name":"Almond Recipes","ID":100609},{"Name":"Nut Recipes","ID":100501}],"Kids":[],"PartnerRecipes":[],"Publications":[{"Name":"Publication","ID":0},{"Name":"Country Woman Desserts","ID":107321},{"Name":"Country Woman Recipes","ID":107253},{"Name":"View All Country Woman Recipes","ID":107353}],"WinningRecipes":[{"Name":"Winning Recipes","ID":0},{"Name":"Winning Dessert Recipes","ID":107211}],"Tags":[{"Name":"Cooking Style","ID":304328},{"Name":"Easy","ID":304338},{"Name":"Winning Recipes","ID":304353},{"Name":"Dishes & Beverages","ID":305487},{"Name":"Candy","ID":305843},{"Name":"Edible Gifts","ID":306171},{"Name":"Hard Candies","ID":305863},{"Name":"Gear","ID":303966},{"Name":"Bakeware","ID":303971},{"Name":"Saucepan","ID":304016},{"Name":"Stovetop Cookware","ID":304005},{"Name":"Holidays & Events","ID":304368},{"Name":"Christmas","ID":304423},{"Name":"Holidays","ID":304408},{"Name":"Ingredients","ID":306848},{"Name":"Almonds","ID":307454},{"Name":"Nuts & Nut Butters","ID":307449},{"Name":"Meal Types","ID":304268},{"Name":"Desserts","ID":304288},{"Name":"Techniques","ID":304150},{"Name":"Chilling","ID":304173},{"Name":"Recipes","ID":324623}]},"ContributorTypeId":1,"NutritionalAnalyisParagraph":"2 ounce-weight: 379 calories, 30g fat (13g saturated fat), 55mg cholesterol, 214mg sodium, 27g carbohydrate (22g sugars, 2g fiber), 4g protein. ","NoOfRatings":19,"GoogleImage16x9":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/toh\/GoogleImages\/exps11373_CW10075C29D.jpg","GoogleImage4x3":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/toh\/GoogleImagesPostCard\/exps11373_CW10075C29D.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":false,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[],"CommentCount":20,"RatingCount":21,"RecipeCommentDetails":[{"Comment":"The recipe was straight forward and easy. I melted some chocolate on top and it's as good but not quite as decadent as English toffee. Thanks for helping me get rid of my extra sliced almonds.","CommentId":1,"DateRated":"03\/12\/2020 05:19","GUID":"46dfa7709e9b499f8aa45124031077ed","MemberId":9787032,"Rating":5,"ScreenName":"Somer","SubmittedDate":"03\/12\/2020 05:19"},{"Comment":"
Love this recipe!! You can use any kind of chopped nuts you have on hand. Cashews are divine!!!<\/p>","CommentId":2,"DateRated":"04\/15\/2017 20:48","GUID":"3D83199F1B5245A6AB3CC4A59E807D6A","MemberId":845443,"Rating":5,"ScreenName":"2124arizona","SubmittedDate":"04\/15\/2017 20:48"},{"Comment":"
Delicious buttery flavored almonds. For the past few years I made it for my Christmas cookie and candy trays; it is very popular with my friends and family.<\/p>","CommentId":3,"DateRated":"12\/27\/2016 16:45","GUID":"c20431aad28f4cb9be3971e58871dff5","MemberId":6241227,"Rating":5,"ScreenName":"Soopenguin","SubmittedDate":"12\/27\/2016 16:45"},{"Comment":"
Delicious!! I made two batches. One was cooked a few minutes longer than the recipe said. (till looked a little darker). The shorter cooking time was softer and easier on the teeth than the crispier version. We loved both versions, but preferred the longer cooking and more crispy.<\/p>","CommentId":4,"DateRated":"10\/13\/2016 13:44","GUID":"4EF1F9E74B51414696BB3365A6B8E3C1","MemberId":1172839,"Rating":5,"ScreenName":"mniceberg","SubmittedDate":"10\/13\/2016 13:44"},{"Comment":"
This candy was so easy to make, I did make a double batch, I also used a candy thermo. Kept stirring till it reached 250 degrees. I used a heavy stainless pan, I did add some almond extract and sprinkled some sea salt on top right after I put in the pan. Came out of pan so easy. I will be making this again.<\/p>","CommentId":5,"DateRated":"11\/20\/2015 00:54","GUID":"714952caa4db43adbb62d9b704a0f3a4","MemberId":7213565,"Rating":5,"ScreenName":"stepvh","SubmittedDate":"11\/20\/2015 00:54"},{"Comment":"
We make this every year for a friend who's birthday is the day after Christmas. Usually I make it as written, but doubled. One year he said it reminded him of his favorite treat, pecan pie. Now I make the batch for him with pecans. Huge hit all the way around.<\/p>","CommentId":6,"DateRated":"","GUID":"aa82f75a89844dce92d82236860fedf6","MemberId":1470518,"Rating":5,"ScreenName":"Winn family","SubmittedDate":"12\/26\/2013 19:08"},{"Comment":"
I made one addition to this recipe and literally cannot stop eating it! Always use fresh sliced almonds, though. Before making it I freshly grind up some sea salt (to taste--1\/2-1 tsp?) into a small container (such as those 2 T plastic measuring cups that come with children's cold meds) and set it on the counter. As soon as I spread the crunch into the prepared pan I sprinkle the sea salt on top. O.M.G. The contrast is amazing! I've also tried waiting until it is cooler and applying some melted semi-sweet chocolate THEN adding the salt. It's good, but I am a purist and would rather not have chocolate competing with the delectable taste of this crunch topped with sea salt!<\/p>","CommentId":7,"DateRated":"03\/07\/2013 10:09","GUID":"9e65a0e86af84bc3aab086ec8f3c962d","MemberId":3638179,"Rating":5,"ScreenName":"Harriet C","SubmittedDate":"03\/07\/2013 10:09"},{"Comment":"
This is one of the most requested treats in my holiday gift baskets for the past 10 years. It doesn't stick to your teeth like most brittle recipes! My suggestions: I lightly toast the almonds before making the candy. Since it makes a pretty small batch, I always double the ingredients and also add a teaspoon of lecithin to the ingredients before cooking to keep the butter from separating while it cooks - you can find it at candy making stores and at some health food stores. It doesn't change the taste at all. It seems like it takes a long time cooking to change to the golden color but when it does, it goes fast so watch closely! I also skip the buttered pan and pour it out onto Silpat. I like the candy thin and crisp, so when I pour it on the Silpat, I press the mixture with a piece of non-stick foil (use an oven mitt on your hand!) to "stretch" the candy out into a much thinner layer than shown in the picture. Work fast! You won't need to refrigerate it as it will firm up right away due to its thinness. Yum!<\/p>","CommentId":8,"DateRated":"08\/20\/2012 20:07","GUID":"65A333F93B1A42B2A2A55675740BF601","MemberId":3612091,"Rating":5,"ScreenName":"pdsmts","SubmittedDate":"08\/20\/2012 20:07"},{"Comment":"
I tried this recipe, but I could never get the mixture to turn a golden brown. I boiled it for at least twice the time called for. In the end it tasted ok, but looked nothing like the picture. It was more of a fudgy texture and looked a little sickly in color.<\/p>","CommentId":9,"DateRated":"08\/09\/2012 21:57","GUID":"BF3386C372B849159FDAF46215EC0AA8","MemberId":3880239,"Rating":0,"ScreenName":"Sparemom3","SubmittedDate":"08\/09\/2012 21:57"},{"Comment":"
I have made this several times. My family has come to expect it for the holidays. I have used also made the recipe using cashews, as well as drizzled with chocolate.<\/p>","CommentId":10,"DateRated":"12\/06\/2011 15:47","GUID":"6fc3214a515b49f5be2d0e5d7972eb0e","MemberId":2625007,"Rating":5,"ScreenName":"WilceAngel","SubmittedDate":"12\/06\/2011 15:47"},{"Comment":"
I really love this recipe. It's more buttery than my favorite candy. My kids love it.<\/p>","CommentId":11,"DateRated":"04\/27\/2011 11:25","GUID":"6658da912aff4364950829a0398c1cf8","MemberId":5824526,"Rating":5,"ScreenName":"maan","SubmittedDate":"04\/27\/2011 11:25"},{"Comment":"
I forgot to rate this recipe and I give It four thumbs up my boyfriend and I<\/p>","CommentId":12,"DateRated":"01\/23\/2011 16:03","GUID":"d7030ccc0ec641128a073fa6cf512cc1","MemberId":5780402,"Rating":5,"ScreenName":"leotalola","SubmittedDate":"01\/23\/2011 16:04"},{"Comment":"
I didn't make it but, I'm going to, my boyfriend made it and I begged him for the recipe and I was very surprised the recipe only had very simple ingredients to follow. I described it to him how buttery it is and in comparison to english toffee it has that taste but not hard as english toffee. This recipe will not break your partial. You can use any type of nuts. I told him he could sell it because you can't eat just one piece. I'm addicted.<\/p>","CommentId":13,"DateRated":"01\/23\/2011 16:03","GUID":"d7030ccc0ec641128a073fa6cf512cc1","MemberId":5780402,"Rating":5,"ScreenName":"leotalola","SubmittedDate":"01\/23\/2011 16:03"},{"Comment":"
delicious made 7 times its gone in a day<\/p>","CommentId":14,"DateRated":"01\/20\/2011 00:14","GUID":"4e3ffe4e78f840a29daae62139e750fb","MemberId":5614628,"Rating":5,"ScreenName":"tamigotclaws","SubmittedDate":"01\/20\/2011 00:14"},{"Comment":"
the pan you use either makes of breaks this recipe it must be made in a heavy duty sauce pan such as an Enameled Cast Iron pan it does not turn out in waterless cookware, or the new black non stick types. You will hate this if you use the wrong type of saucepan. copper\/heavy stainless steel will work too<\/p>","CommentId":15,"DateRated":"12\/21\/2008 07:24","GUID":"FDCCA8001FAF463AB11F0F5163F5A27C","MemberId":577315,"Rating":5,"ScreenName":"ckochmann","SubmittedDate":"12\/13\/2009 16:45"},{"Comment":"","CommentId":16,"DateRated":"11\/21\/2009 13:19","GUID":"ed5de8203fc344c9a379816b69b1363b","MemberId":2609918,"Rating":5,"ScreenName":"pharmtech04757","SubmittedDate":"11\/21\/2009 13:19"},{"Comment":"
I used the heavy stainless pan, doubled the recipe, used a thermometer and went to 300 degrees. I also put the doubled amt into a 9x13 pan and sprinkled choc chips over the top, spread them out as they melted. It was awesome.<\/p>","CommentId":17,"DateRated":"04\/26\/2009 15:19","GUID":"e18b536043c44d5797de138e686213fe","MemberId":3925921,"Rating":5,"ScreenName":"JES_62522","SubmittedDate":"04\/26\/2009 15:18"},{"Comment":"
I don't know if I did something wrong, but this did not turn out looking anything like the photo. I even made a second batch and followed the directions explicitly...with the same result unfortunately. It tasted okay, but I probably won't make it again because I was disappointed.<\/p>","CommentId":18,"DateRated":"03\/21\/2009 19:19","GUID":"f90a101e79e14fe4b6f82de0fb816eaf","MemberId":2915263,"Rating":1,"ScreenName":"Isolda","SubmittedDate":"03\/21\/2009 19:18"},{"Comment":"
the success of this recipe (for me anyway) depends on the pan. It turns out better if I use a heavy stainless pan instead of the newer cephalon type. Also if you cook the toffee until it reaches 290-300 degrees instead of the 3 minutes<\/p>","CommentId":19,"DateRated":"12\/21\/2008 07:24","GUID":"FDCCA8001FAF463AB11F0F5163F5A27C","MemberId":577315,"Rating":5,"ScreenName":"ckochmann","SubmittedDate":"12\/21\/2008 07:23"},{"Comment":"
This is the best Almond Crunch recipe ever and so very easy to make. It turns out every time with just a little touch.<\/p>
Every time I make up my Christmas cookie plates and add ths candy treat to it they all ask for the recipe because it is so delicious. It has a wonderful flavor.<\/p>
Anna<\/p>","CommentId":20,"DateRated":"12\/15\/2008 13:20","GUID":"286a2bb9b8f54168a0449ff805b989bf","MemberId":1069756,"Rating":5,"ScreenName":"Anna Marie Kollmann","SubmittedDate":"12\/15\/2008 13:25"},{"Comment":"","CommentId":21,"DateRated":"11\/28\/2008 11:48","GUID":"029B3B5B642648EFB5FBFB5D21C73F76","MemberId":727127,"Rating":5,"ScreenName":"pattyps433","SubmittedDate":"11\/28\/2008 11:48"},{"Comment":"","CommentId":22,"DateRated":"01\/14\/2008 15:54","GUID":"7DC99D838E0F4601AD0EB18329F3E5BD","MemberId":560505,"Rating":5,"ScreenName":"loudon","SubmittedDate":"01\/14\/2008 15:54"},{"Comment":"
This is a finicky recipe that really makes a paltry amount for the effort:<\/p>
The first time I made it was in January when, I guess, it was too cold because it set up immediately and I couldn't spread it over the buttered foil. I wound up with a blob, but no matter because my family broke off bits to eat.<\/p>
The second time I made it was summer and that time it was a sticky mess that never did set up. Again, no matter, my family just scraped hunks up and peeled off the foil as they ate it.<\/p>
I considered both times I made it a failure, but I will make it again because my husband and sons still talk about how good it was!<\/p>","CommentId":23,"DateRated":"01\/30\/2007 18:58","GUID":"f0d2b517a60f4b149b46ce91b1c2a442","MemberId":1671534,"Rating":2,"ScreenName":"FriedaG","SubmittedDate":"01\/04\/2008 09:59"},{"Comment":"","CommentId":24,"DateRated":"12\/06\/2006 17:38","GUID":"11e610699e5c4528b3196dabaee6ba38","MemberId":1565051,"Rating":1,"ScreenName":"gail c","SubmittedDate":"12\/06\/2006 17:38"}]},"breadcrumb":[{"term_id":309177,"name":"Recipes","slug":"recipes","term_group":0,"term_taxonomy_id":309112,"taxonomy":"categories-v2","description":"Browse Taste Recipes recipes by course, cooking style, cuisine, ingredient, holiday and more categories to find a new family-favorite recipe.","parent":0,"count":51685,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/"},{"term_id":310796,"name":"Dishes & Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? We've got recipes for any dish and beverage you're craving, from easy dinners to rich chocolate cakes and everything in between.","parent":309177,"count":44037,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/"},{"term_id":312036,"name":"Edible Gifts","slug":"edible-gifts","term_group":0,"term_taxonomy_id":311971,"taxonomy":"categories-v2","description":"Whether you're making edible gifts for Christmas or need a homemade way to say thank-you, your friends and neighbors will be thrilled with these unique treats.","parent":310796,"count":3083,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/edible-gifts\/"}],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"Buttery Almond Crunch"}},"analytics":[],"yoast_head":"\n