• 32servings
  • 35minutes
  • 101calories

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Nutrition Info . . .

VitaminsB3, B12, D, E
MineralsCopper, Fluorine, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1-1/2 teaspoons plus 1/2 cup butter, divided

  2. 3/4 cup flaked coconut

  3. 1-1/2 cups sugar

  4. 3 tablespoons water

  5. 1 tablespoon light corn syrup

  6. 3/4 cup sliced almonds

  7. 1/2 cup semisweet chocolate chips

Instructions Jump to Ingredients ↑

  1. Butter Almond Crunch Recipe photo by Taste of Home Line a 13-in. x 9-in. pan with foil. Grease the foil with 1-1/2 teaspoons butter. Spread coconut evenly into prepared pan; set aside.

  2. In a heavy saucepan, combine the sugar, water and corn syrup. Bring to a boil over medium heat, stirring occasionally. Add remaining butter; cook and stir until butter is melted. Continue cooking, without stirring, until a candy thermometer reads 300° (hard-crack stage). Remove from the heat. Stir in almonds. Pour over coconut. Cool.

  3. In a microwave, melt chocolate chips; stir until smooth. Drizzle over candy; cool until firm. Remove from foil and break into pieces. Store in airtight containers. Yield: About 1-1/4 pounds.


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