This old-fashioned Buttery Almond Crunch is somewhere between a hard-crack candy like brittle and a soft-crack candy like caramel with its crunchy, chewy texture. It’s sweet, and buttery, and can be so addicting.

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I made this all the time when I was a teenager living in Montana, it was one of my favorite candies. My Aunt made a cookbook and gave it to everyone in the family with recipes from my Great-grandmother and relatives and I found this recipe in the candy section. What I love about this recipe is that it doesn’t use corn syrup. We never had corn syrup on hand due to its higher fructose levels so to be able to make candy without it was exciting.

Ingredients:

1 c of almonds whole or sliced. ( I have always used whole raw almonds)

1 c granulated sugar

3/4th c butter (1 and 1/2 sticks)

3 tbsp water

1 tsp vanilla

1/8th tsp sea salt

Line a baking sheet with parchment paper and set aside so it’s ready to go once your hot candy is done.

Over medium-high heat in a medium-size saucepan, begin heating the butter, sugar, water, and salt. Using the candy thermometer, monitor the temperature until it reaches 240 degrees stirring constantly.

Once you reach 240 degrees stop stirring and keep watch of the temperature until you reach a cold-crack temperature of 290 degrees.

Remove from the heat and stir in the almonds and vanilla. Be sure to use caution the vanilla will usually cause the hot mixture to bubble and rise.

After the almonds and vanilla are incorporated pour the almond crunch out onto the parchment paper and carefully spread it so it’s an even thickness of about 1/4th inch thick.

Let it completely cool before scoring with a knife and breaking it into pieces of your desired choice.

Store in an air-tight container for up to a week if they last that long. These go fast in my house and are so addicting!!

Notes:

You can use other nuts besides almonds such as cashews, pecans, etc.

I have always used raw whole almonds but you can use slivered, sliced, chopped, or anything you prefer.

Another option is to melt chocolate on top but I have never made them this way.

Buttery Almond Crunch

Buttery Almond Crunch is a vintage candy treat that is sweet, buttery, and very addicting! It makes a great gift for family and friends and doesn't last long in my house.

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Cook Time 30

Total Time 30

Course Candy, Dessert

Equipment

Candy Thermometer

Ingredients

1 c Almonds I use whole
3/4 th c butter 1 1/2 sticks
1 c granulated sugar
3 tbsp water
1 tsp vanilla
1/8 tsp salt

Instructions

Line a cookie sheet with parchment paper.
In a medium-sized saucepan over medium-high heat, stir and heat the butter, sugar, water, and salt until it reaches 240 degrees on the candy thermometer.
Once you reach 240 degrees stop stirring and keep monitoring the heat until it reaches the cold-crack stage of 290 degrees.
Remove from the heat and mix in the almonds, and vanilla. You want to be careful with this as the vanilla will cause the candy to bubble up and it is hot.
Pour onto the parchment paper and spread evenly until it's about 1/4th inch thick. Let it cool completely until scoring with a knife and breaking into your desired size pieces.
Store in an air-tight container for up to a week. I have never had it last that long it goes fast.