In the Western world, the term “milk” is used to describe the liquid part of dairy products like milk, yogurt, and cheese. In the Middle East, the term “molk” is used to describe the same thing. That’s because in the Middle East, all dairy products are made from blended almond milk. It’s a trend that’s been growing in popularity, but it has a secret ingredient that’s pretty special:
Almond butter is one of my favorite quick and delicious snacks. I eat it in the morning as an alternative to peanut butter or banana, spread on sandwiches, or even mixed into my coffee or hot chocolate. However, I must admit that I tend to buy more almond butter than I need, because I don’t like to waste anything. I’m not one for composting, but I’ve found that storing extra almond butter in the freezer keeps it fresh and flavorful. So, if you like to snack on almond butter, then you’ll love this simple recipe, which is quick and easy to make.
If almond butter has made it to your table, chances are you are a fan. This tree nut and seed butter is the base for many delicious recipes. Almond butter can be used as a spread, as a topping for pancakes and waffles, and on salads. Almond butter contains amino acids that can help boost our immune system, and can be used as a replacement for animal fat. Almond butter is also an excellent source of vitamin E which has been shown to be beneficial for our overall health.. Read more about almond butter crunch cookies and let us know what you think.
So, when I sit down to write about Almond Butter Crunch, I notice that something is lacking…
You know, I prefer to write my articles while eating the cuisine that the post is about.
What?! It just aids me in determining exactly what aspect of cuisine I wish to convey to you!
That’s why cocktail posts are so entertaining!
But I have to write this article without munching on any Almond Butter Crunch leftovers today.
Because I ate the whole thing.
It’s all there.
Folks! A pound of butter, two cups of brown sugar, two cups of chocolate chips, and three cups of almonds are used in this recipe.
To tell you the truth, Jeff ate part of it.
He didn’t quite finish half of the candy, though he claims he tried — he was clearly no match for my fast candy consumption.
We also handed the final tiny slice of the first batch to a buddy who was visiting.
Since the second batch was gone, I’ve been looking in my cupboard to see if there are any more almonds. Perhaps I should try walnuts instead?
Or maybe I should simply give up.
This morning, I stepped on the scale, ready to face the consequences of my decisions. Instead, I’ve lost eight pounds since my “annual Christmas nightmare.”
Perhaps there’s something to be said about stuffing yourself with butter, sugar, chocolate, and almonds???
Now I’m going to add almonds, chocolate, and butter to my grocery list!
So, depending on your willpower, I suggest that you prepare to share this candy with friends, family, neighbors, coworkers, and others as soon as possible.
That’s how wonderful it is!
Grab a candy thermometer if you don’t already have one. It’s critical to heat the butter/sugar combination to 300°F in order for the candy to have the proper texture and “crackability.”
Almond Butter Crunch (Easy)
|Prep time||5 minutes|
|Cook time||Time limit: 10 minutes|
|Total amount of time||1 hour 15 minutes|
|Adapted slightly from a recipe found on||Chef de cuisine en formation|
Butter crunch candy prepared at home is simple and tasty. To bring the mixture to the correct hard candy temperature, I suggest using a candy thermometer. This sweet is ideal for special occasions.
- 1 cup unsalted butter (2 sticks)
- 1 cup brown sugar (light) (packed)
- vanilla extract (1/2 teaspoon)
- a quarter teaspoon of kosher salt
- 1 1/2 cups almonds, roughly chopped
- 1 cup chocolate chips (milk)
For this, I suggest using a candy thermometer. They are inexpensive, costing less than ten dollars. If you don’t want to buy one, ask if a buddy can lend you one. The recipe for Homemade Almond Roca was derived from Chef in Training. Bringing the mixture to 300°F makes it simpler to break the candy into pieces and improves the texture. I also went a bit more precise with the sugar measurement, using “volume” rather than “weight” for brown sugar. Packed brown sugar weighs approximately 6 1/2 ounces per measurement “cup.”
|Using foil, line a 10 x 13 baking sheet.
Almonds, chopped, should be spread over the cookie sheet.
In a small saucepan over medium-high heat, bring butter, brown sugar, vanilla, and salt to 300°F using a candy thermometer to verify temperature. Continuously whisk the mixture to prevent it from burning. This will most likely take ten minutes. Around 200-250 degrees, the mixture will begin to slow down before rapidly increasing.
Pour the mixture evenly over the almonds after it has achieved 300°F; it’s OK if it doesn’t cover the whole pan/all of the nuts.
Sprinkle chocolate chips over the top of the mixture right away. As the chips melt, spread the chocolate around with a butter knife or spatchula.
If there are any leftover almond bits, take them and put them on top of the melted chocolate.
Allow for full cooling and firming of the chocolate. After then, split the candy into pieces.
Some call them Crunchy, some call them Chewy, but when you open a jar of almond butter and spread it on a spoon, you get a smooth and creamy substance that is both salty and sweet. I call them Almond Butter Crunch, since they are crunchy on the top, creamy on the bottom, and usually contain a sweet almond butter spread within.. Read more about almond crunch topping and let us know what you think.