Homemade butter crunch candy is super easy and delicious. I recommend a candy thermometer to help you get the mixture to the proper hard candy temperature. This candy is perfect for special gifts!
1 Cup (2 sticks) butter, unsalted
1 Cup light brown sugar (packed)
½ Teaspoon vanilla extract
¼ Teaspoon kosher salt
1-½ Cups coarsely chopped almonds
1 Cup milk chocolate chips
I recommend a candy thermometer for this. They cost less than $10. If you don't want to purchase one, see if you can borrrow from a friend. I adapted Chef in Training's recipe for Homemade Almond Roca. Bringing the mixture to 300°F allows the candy to crack into pieces easier and provides a better texture. I also got a little more specific on the sugar measurement -- my measurement for brown sugar is by "volume," not weight. A measuring "cup" of packed brown sugar will weigh about 6 ½ ounces.
Enjoy! - The Recipe Wench
Line a 10 x 13 cookie sheet with foil.
Spread chopped almonds over cookie sheet.
Using a candy thermometer to check temperature, heat butter, brown sugar, vanilla and salt to 300°F in a small saucepan over medium-high heat. Whisk continuously so that mixture doesn't burn. This is going to take, probably, 10 minutes. The mixture might slow down around 200-250 degrees, then it will start to climb pretty quickly.
Once the mixture has reached 300°F, pour it evenly over almonds -- it's okay if mixture doesn't cover the entire pan/all the almonds.
Immediately sprinkle chocolate chips over mixture. As the chips melt, you can take a butter knife or spatchula and spread the chocolate around.
If there are extra almond pieces, you can grab those up and sprinkle over the melted chocolate.
Allow everything to cool completely and the chocolate to firm up. Then break candy into pieces.