On Line Cookbook
Almond Butter Crunch
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Recipe Information

Mary Edwards - taken from an old church cookbook


  • 1 cup (225 ml) blanched slivered almonds
  • 1 stick of butter (no substitute)
  • 1/2 cup (125 ml) granulated sugar
  • 1 tbsp (15 ml) light corn syrup
  • Line a 4 sided cookie sheet with foil, including the sides.
  • Lightly coat the foil with butter.
  • In a 10 inch non-stick skillet, combine all ingredients.
  • Bring to a boil, stirring constantly. Over medium heat, continue stirring for 5-6 minutes until the mixture becomes a light golden brown color.
  • Quickly pour onto the prepared pan and spread as thin as possible.
  • Immediately wash the pan and spoon in very HOT running water.
  • Put the candy in the refrigerator to cool.
  • When it has cooled, lift the foil and break it into pieces.
  • Store in a ziplock bag in the refrigerator.
Delicious candy. Very is to prepare!

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