Best 6 Almond Butter Candy Recipes

HOMEMADE ALMOND BUTTER

Steps:

• Preheat the oven to 350 degrees F.
• Place the almonds on a rimmed baking sheet and bake, shaking the pan halfway through, until golden and fragrant, about 8 minutes. Transfer the almonds to a food processor and add 1/2 teaspoon salt, then process until it is a smooth paste, about 5 minutes. Add the honey and continue to process until combined. With the machine still running, slowly drizzle in 2 tablespoons oil. Thin if desired with the remaining tablespoon oil.

ALMOND BUTTERCRUNCH CANDY I

Steps:

• Preheat oven to 200 degrees F (95 degrees C). Grease a 14 x 18 inch cookie sheet.
• Sprinkle one package of chocolate chips on prepared pan. Place in warm oven until chips melt, about 5 minutes. Remove from oven, and spread melted chocolate over bottom of pan; set aside.
• In a large heavy saucepan over medium-high heat, combine butter and brown sugar. Stirring constantly, heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Immediately remove from heat. Stir in 3/4 cup slivered almonds and pour onto pan with melted chocolate; spread mixture evenly.
• Sprinkle remaining package of chocolate chips over the almond layer. The heat from the almond layer will melt the chocolate chips; spread melted chocolate evenly. Sprinkle remaining 1/4 cup almonds over chocolate.
• Cut into squares, or allow to harden in a solid sheet and break it apart like brittle. Cool completely before removing from pan.

ALMOND BUTTER CRUNCH CANDY

Steps:

• CANDY:.
• In a large saucepan melt butter; add sugar, corn syrup, and water.
• Cook stirring occasionally to hard-crack stage (300 degrees) on a candy thermometer--watch carefully after 280 degrees as it rises fast after this.
• Quickly stir in the coarsely chopped almonds.
• Spread in ungreased 9x13 pan.
• Cool thoroughly and turn out onto waxed paper.
• TOPPING:.
• Melt the chocolate and spread half on top of the candy.
• Sprinkle with half of the finely chopped almonds.
• Cover with wax paper and invert.
• Spread the other half of chocolate and sprinkle other half of nuts.
• If necessary chill in refrigerator till chocolate is firm.
• Crack in pieces.

SPICED ALMOND BUTTER CANDY

Steps:

• Line a 15x10x1-in. pan with foil and grease the foil with butter. In a large bowl, combine the almond butter, almonds, cinnamon, nutmeg, vanilla and allspice; set aside., In a large heavy saucepan, combine the sugar, corn syrup and water; cook and stir over medium heat until sugar is dissolved. Bring to a boil. Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook, without stirring, until a candy thermometer reads 300° (hard-crack stage)., Remove from the heat. Immediately stir in almond butter mixture and baking soda. Spread into prepared pan. Cool completely. Break candy into pieces. Drizzle with chocolate. Let stand at room temperature until set. Store in airtight containers.

CHOCOLATE-COVERED ALMOND BUTTER BRICKLE

Steps:

• Grease a 15x10x1-in. pan with 1-1/2 teaspoons butter. Place almond butter in a microwave-safe bowl; microwave, covered, at 50% power 30-60 seconds or until softened, stirring once. In a small bowl, dissolve baking soda in 1 teaspoon water. Set aside almond butter and baking soda mixture., In a large heavy saucepan, combine sugar, corn syrup and 2 tablespoons water. Bring to a boil over medium heat, stirring constantly. Using a pastry brush dipped in water, wash down sides of the pan to eliminate sugar crystals. Cook until a candy thermometer reads 240° (soft-ball stage), stirring occasionally, about 10 minutes. Add remaining butter; cook until candy thermometer reads 300° (hard-crack stage), stirring frequently, about 5 minutes longer. , Remove from heat; stir in the softened almond butter, almond extract and dissolved baking soda. (Candy will foam.) Immediately pour into prepared pan. Spread to 1/4-in. thickness., Sprinkle with chocolate chips; let stand until chocolate begins to melt. Spread evenly; sprinkle with almonds and coconut, pressing slightly to adhere. Cool slightly. Refrigerate 1 hour or until chocolate is set. , Break candy into pieces. Store between layers of waxed paper in an airtight container.

ALMOND BUTTERCRUNCH CANDY II

Steps:

• Grease a 9x13 inch baking pan with butter. Spread the crushed nuts evenly in the greased pan.
• In a medium saucepan melt the butter and sugar. Let it cook, stirring constantly, for five minutes until it is brown and almost smoking. Pour the mixture into the pan over the nuts. Immediately sprinkle the chocolate chips over the top of the mixture so they will melt and spread the melted chocolate over the mixture. Sprinkle additional ground nuts on top if you wish. Let the candy cool before cutting it into bars.