Almond Butter Crunch Candy
Indulge your sweet tooth with this irresistible Almond Butter Crunch Candy, a perfect combination of buttery toffee, rich semi-sweet chocolate, and crunchy toasted almonds. This homemade candy recipe is a delightful treat for holidays, gift-giving, or any time you’re craving something sweet and satisfying. Made with simple pantry staples like unsalted butter, granulated sugar, and light corn syrup, this confection comes together in just 40 minutes! Key techniques include achieving the hard crack stage for the toffee’s signature snap and layering silky chocolate with perfectly toasted almonds for a nutty, decadent finish. Break it into bite-sized pieces for easy snacking, and store it in an airtight container to enjoy its crisp texture and bold flavors for up to two weeks. Perfectly balanced between sweet and nutty, this Almond Butter Crunch Candy is sure to become your new go-to sweet treat.
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Granulated sugar
- 2 tablespoons Light corn syrup
- 2 tablespoons Water
- 0.25 teaspoons Salt
- 1 teaspoon Vanilla extract
- 1.5 cups Semi-sweet chocolate chips
- 0.75 cups Toasted almonds, chopped
Instructions
Prepare a 9x13-inch baking sheet by lining it with parchment paper or a silicone baking mat. Make sure your tools are ready ahead of time since sugar syrup can quickly harden.
In a medium saucepan, combine the unsalted butter, granulated sugar, light corn syrup, water, and salt.
Place the saucepan over medium heat and cook, stirring constantly with a wooden or silicone spoon, until the mixture comes to a boil and the sugar dissolves.
Attach a candy thermometer to the saucepan, ensuring the tip does not touch the bottom of the pan.
Continue to cook the mixture without stirring until it reaches 300°F (hard crack stage), about 10–15 minutes. Watch closely after 290°F, as the temperature can rise quickly.
Remove the saucepan from heat and carefully stir in the vanilla extract. The mixture may bubble up slightly, so handle with care.
Immediately pour the hot toffee onto the prepared baking sheet, spreading it out into an even layer with a heatproof spatula.
While the toffee is still hot, sprinkle the semi-sweet chocolate chips evenly on top. Allow them to sit for 1–2 minutes until they soften.
Using an offset spatula, spread the melted chocolate into a smooth, even layer across the toffee.
Sprinkle the chopped toasted almonds over the chocolate and gently press them into the surface to ensure they stick.
Let the candy cool completely at room temperature or in the refrigerator until it hardens, about 1–2 hours.
Once fully set, break the candy into small, irregular pieces using your hands or a knife.
Store the almond butter crunch candy in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
2209 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.0 g | 181% | |
| Saturated Fat | 59.0 g | 295% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 613 mg | 27% | |
| Total Carbohydrate | 246.7 g | 90% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 231.7 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 254 mg | 20% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 633 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
