Almond Buttercrunch

Serves per 1" piece

Almond Buttercrunch
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  • 2 cups butter
  • 1 cup sugar
  • 1/2 cup water
  • 2 tbsp white corn syrup
  • 12 oz. semi-sweet chocolate
  • 1 1/2 cups finely chopped almonds,toasted


  1. In a medium saucepan over medium heat melt the butter. Add the sugar and stir until dissolved. Stir in the water and corn syrup
  2. Cook the butter and sugar until it reaches 270 degrees, stirring often.
  3. Grease 2 cookie sheets.
  4. Pour the hot sugar onto the cookie sheets and let it harden.
  5. In a bowl over a pot of boiling water melt the chocolate chips. Once completely melted pour the chocolate over the top of the harden sugar and spread it out evenly.
  6. Sprinkle the almonds on top and let it cool completely in the fridge. Break into pieces before storing in the fridge or freezer.
Recipe Type: Dessert


Place your almonds in a small skillet.

Over medium heat stirring constantly toast the almonds until lightly browned.

In a large saucepan over medium heat add the sugar and butter.

Once the butter has and sugar has melted pour in the water and cornstarch.

Allow the sugar to boil stirring occasionally.  Once it has reached 250 degrees on a candy thermometer pour the mixture evenly and carefully into 2 cookie sheets.  Spread it out evenly.

Melt your chocolate in a bowl over a pot of simmering water.

Pour even amounts of chocolate on top of the sugar.

Spread it completely on top.

Get right into the corners.

Sprinkle the almonds on top of the chocolate.

Place the cookie sheets in the fridge for several hours.  Once it has completely hardened it can then be broken into little pieces.

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