Almond Butter Crunch Candy
Golden almond brittle made with butter, sugar, and corn syrup in a skillet, then spread into a pan and cut into crispy candy pieces. Quick stovetop method yields crunchy, buttery confection ready in under 30 minutes.
Ingredients
Instructions
- 1
Line bottom and sides of an 8 inch round cake pan with aluminum foil.
- 2
Butter the foil heavily.
- 3
Combine almonds, butter, sugar, and corn syrup in a 10 inch skillet.
- 4
Bring to a boil over medium heat, stirring constantly.
- 5
Continue boiling and stirring constantly until the mixture turns golden brown, about 5-6 minutes.
- 6
Working quickly, spread the candy in the pan.
- 7
Cool until firm, about 15 minutes.
- 8
Remove the candy from the pan by lifting the foil edges.
- 9
Peel off foil, carefully cut into pieces, and allow to cool thoroughly.
Tips
Work quickly when spreading hot candy into pan to prevent it from setting before reaching desired shape.
Use a buttered spatula or butter knife to spread the hot mixture evenly.
Good to Know
Keep in airtight container at room temperature up to 1 week.
Prepare entirely one day in advance; store in airtight container.
Break into pieces and serve at room temperature.
Common Mistakes
Do not stop stirring during boiling to avoid uneven cooking and burnt spots.
Do not delay spreading mixture to avoid it hardening in the skillet.