Thursday, January 5, 2017

BUTTER ALMOND CRUNCH

3/4 cup sliced almonds
3/4 cup shredded sweetened coconut
1/2 cup (1 stick) butter
1 1/2 cups granulated sugar
3 tbsp water
1 tbsp light corn syrup
1/2 tsp salt

Combine almonds and coconut; spread in a thin layer over bottom of a buttered 13 x 9-inch pan.

In a saucepan, melt butter ; blend in remaining ingredients. Cook, without stirring, until mixture reaches the soft crack stage (290 degrees on a candy thermometer). Remove from the heat; pour in a thin stream evenly over the almonds and coconut.

Allow to cool then break into pieces.

Store in an air-tight container.


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