Butter Crunch
Nancy Dean
A Holiday Tradition.
ingredients
- 1 cup unblanched sliced almonds
- 1 cup butter
- 1 cup sugar
- 1 teaspoon of vanilla
- 1/4 teaspoon salt
- 12 ounces chocolate pieces, milk chocolate or semisweet
- 1/2 pound finely ground walnuts or pecans, 2 generous cups
directions
- 1
On a foil lined baking baking sheet, 12 X 7, arrange sliced almonds in a single layer. Set aside.
- 2
In a heavy 2 quart saucepan combine butter, vanilla, sugar and salt.
- 3
Cook over high heat stirring constantly with a clean, dry spoon until butter is melted.
- 4
Continue cooking and stirring 5 to 7 minutes or until the candy is deep amber in color, being careful not to burn.
- 5
Immediately pour candy, without scrapping, over almonds covering all nuts. Cool completely.
- 6
Meanwhile, on top of a double boiler, melt chocolate over hot (not boiling) water.
- 7
Break cooled toffee into large pieces. Using a fork drop each piece of toffee into melted chocolate, spreading into a thin even layer. Scrape off excess. Coat each piece lightly with ground nuts.
- 8
Place on wax paper and set.
- 9
Break into serving size pieces. Store in refrigerator.
notes
Cathy Martin can make this blind- folded with one hand tied behind her back! I think it takes practice.
Source: Susan
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