Almond Butter Crunch
Brace yourself — this stuff is just like Almond Roca!
So, I sit down to write this post about Almond Butter Crunch and realize something’s missing . . .
You see, I like to write my posts as I’m enjoying the food which is the subject of the post.
What?! It just helps me zero in on exactly what it is about the food that I want to express to you!
. . . that’s why cocktail posts can be so much fun!
But today I have to write this post without nibbling on any remnants of Almond Butter Crunch.
Because I ate it all.
All of it.
Folks! We’re talking about a pound of butter, two cups of brown sugar, two cups of chocolate chips and three cups of almonds.
Well, to be completely honest, Jeff ate some.
He didn’t exactly eat half, although he tells me he tried – apparently he was no match for my speedy candy-consuming skills.
And we gave the last small piece of the first batch to a visiting friend.
Ever since the second batch was gone, I’ve been gazing at my pantry wondering whether I have any more almonds in there. Or maybe I could try with walnuts instead?
Or maybe I should just stop.
I hopped on the scale this morning, prepared to accept the consequences of my choices. Instead, I am 8 pounds down from my “annual holiday horror.”
Maybe there’s something beneficial to filling up with butter, sugar, chocolate and almonds???
Adding almonds, chocolate and butter to my shopping list now!
So, depending on your level of will power, I recommend you plan to share this candy promptly with friends, family, neighbors, co-workers, etc.
It’s that good!
If you don’t already own one, grab yourself a candy thermometer. It’s important to bring the butter/sugar mixture up to 300°F so that the candy has the right texture and “crackability.”