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Recipe Name: Almond Butter Crunch Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Candies Comments:
Preparation Time:
Number of Servings: 1

Nancy Speicher DPXX20A
1 1/2 Cup(s) Whole blanched almonds
chopped 12 oz
1 Cup(s) Butter or margarine
1 1/2 Cup(s) Sugar
3 Tablespoon(s) Light corn syrup
3 Tablespoon(s) Water
8 Ounce(s) Semisweet chocolate squares
Place chopped almonds on a cooky sheet; toast in moderate oven (375F)
10 minutes, or until lightly golden. 2. Combine butter or margarine,
sugar, corn syrup and water in a medium-size heavy saucepan. Cook over
medium heat, stirring constantly, to 300F on candy thermometer. (A
teaspoonful of syrup will separate into brittle threads when dropped
in cold water.) Remove from heat; stir in 1 cup of the toasted
almonds. Pour into a buttered 13x9x2" pan, spreading quickly and
evenly; cool. Turn out onto wax paper. 3. Melt chocolate squares in
the top of a double boiler over hot water; remove from heat. Spread
half the melted chocolate over top of candy; sprinkle with 1/4 cup
nuts; let set for about 20 minutes; turn candy over and spread with
remaining chocolate and sprinkle with remaining nuts. Let stand until
set. Break into pieces. Makes l pound. From Family Circle 11/72
Homemade Candies From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 5338
Calories From Fat: 3111
Total Fat: 364.7g
Cholesterol: 27.2mg
Sodium: 1548.4mg
Potassium: 1490.4mg
Carbohydrates: 536.8g
Fiber: 34.9g
Sugar: 360.1g
Protein: 56.8g

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