BUTTERY ALMOND CRUNCH
Meet the Cook: This delectable candy is crisp but not as hard as peanut brittle. Some people say it reminds them of the toffee center of a well-known candy bar. Besides cooking, I enjoy gardening, sewing, needlework and family get-togethers. Husband Bob and I have six children, nine grandkids and three great-grandkids. -Mildred Clothier, Oregon, Illinois
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 10 ounces.
Number Of Ingredients 4
Steps:
- Line an 8-in. square pan with foil; butter the foil with 1/2 tablespoon butter. Set aside., Spread the sides of a heavy saucepan with 1/2 tablespoon butter. Add 1/2 cup of butter, sugar and corn syrup. Bring to a boil over medium-high heat, stirring constantly. Cook and stir until mixture is golden brown, about 3 minutes. Stir in almonds. Quickly pour into prepared pan. , Refrigerate until firm. Invert pan and remove foil. Break candy into pieces.
Nutrition Facts : Calories 379 calories, Fat 30g fat (13g saturated fat), Cholesterol 55mg cholesterol, Sodium 214mg sodium, Carbohydrate 27g carbohydrate (22g sugars, Fiber 2g fiber), Protein 4g protein.
ALMOND POPCORN CRUNCH
Make and share this Almond Popcorn Crunch recipe from Food.com.
Provided by Queenkungfu
Categories Lunch/Snacks
Time 1h
Yield 14 cups, 7 serving(s)
Number Of Ingredients 8
Steps:
- Butter a large bowl.
- In a quart saucepan, combine sugars, syrup, water and salt.
- Cook to 235 degrees on a candy thermometer.
- Add almonds; cook to 250 degrees stirring occasionally.
- Continue cooking to 295 degrees, stirring occasionally.
- Add butter; stir until melted and completely blended into the syrup mixture.
- Remove from heat.
- Add half the popcorn.
- Stir syrup up from the bottom of the pan, coating corn well.
- Pour remaining popcorn into the buttered bowl.
- Pour mixture over the popcorn in the bowl; stir until all corn is covered and almonds are evenly distributed.
- Spread mixture onto a cold buttered surface; break apart with a fork.
Nutrition Facts : Calories 907.5, Fat 39.7, SaturatedFat 10.4, Cholesterol 34.9, Sodium 1127.4, Carbohydrate 136.5, Fiber 8, Sugar 99.7, Protein 12.8
COCONUT-ALMOND POPCORN BALLS
Provided by Food Network Kitchen
Time 20m
Number Of Ingredients 0
Steps:
- Bring 1/4 cup light corn syrup, 2 tablespoons butter, 1 cup confectioners' sugar, 1 cup mini marshmallows and 1 tablespoon water to a boil in a large pot over medium heat, stirring. Add 1/2 teaspoon almond extract and a pinch of salt. Remove from the heat; using a rubber spatula, stir in 12 cups popcorn until coated. Butter your hands, then shape into balls and roll in toasted shredded coconut.
ALMOND BUTTERCRUNCH
Steps:
- Gather the ingredients.
- Prepare a 4 x 8-inch loaf pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
- In a small saucepan over medium-high heat, melt the butter. Add the brown sugar, the corn syrup, and the salt. Stir until the brown sugar dissolves.
- Once the brown sugar melts, start your timer and cook the candy for exactly 6 minutes, stirring constantly with a wooden spoon. If you want to use a candy thermometer , stir and boil the toffee until it reaches 290 F/143 C.
- After 6 minutes, pull the toffee pan from the heat and stir in 1/2 cup of the chopped toasted almonds. Scrape the toffee into the prepared loaf pan-it should be in a layer about 1/2-inch thick.
- Let the toffee set for about 3 minutes, then use a pizza cutter or paring knife to cut the toffee into thin bars about 1/2-inch wide x 2.5-inches long. These will look like small pieces, but once they are dipped in chocolate and rolled in nuts, they'll be substantially bigger. After another 2 minutes, go over your cuts again as the toffee continues to harden.
- As you wait for your toffee to set, chop the remaining 1 cup of toasted almonds very finely. Alternatively, put them in a food processor and pulse for several seconds until they are in very small pieces. Pour the finely chopped almonds into a shallow bowl.
- Once the toffee is completely cool and set, break it into pieces along the lines you made, and trim off any jagged edges with a knife.
- Melt the chocolate or candy coating. Dip each piece of almond buttercrunch in the melted chocolate, then place it in the bowl of nuts. Roll it around until it is coated with nuts on all sides. Take it out with a fork and place it on a baking sheet. Repeat until all the toffee pieces are coated with chocolate and nuts.
- Refrigerate the tray for about 10 minutes to set the chocolate. Bring to room temperature, then serve and enjoy.
Nutrition Facts : Calories 153 kcal, Carbohydrate 14 g, Cholesterol 10 mg, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, Sodium 98 mg, Sugar 11 g, Fat 11 g, ServingSize 24 small bars (24 servings), UnsaturatedFat 0 g
ALMOND CRUNCH
Make and share this Almond Crunch recipe from Food.com.
Provided by Jennifer Neal
Categories Dessert
Time 16m
Yield 36 bars
Number Of Ingredients 4
Steps:
- Preheat oven to 350ºF (180ºC).
- Place a single layer of graham wafers in an ungreased9 x 13-inch (22 x 34 cm) baking pan, making sure they fit snugly.
- Sprinkle with almonds.
- In a heavy saucepan over medium heat, cook and stir butter and sugar until mixture comes to a boil.
- Boil gently for 3 minutes.
- Drizzle over almond-covered wafers, spreading evenly.
- Bake for 8 minutes or until mixture is bubbly.
- Cut into bars while bars are still slightly warm.
ALMOND CRUNCH TOPPING
Blend melted butter and brown sugar with coconut and almonds to make Almond Crunch Topping. Almond Crunch Topping makes a flavorful dessert addition.
Provided by My Food and Family
Categories Meal Recipes
Time 5m
Yield Makes 1 cup or 8 servings, 2 Tbsp. each.
Number Of Ingredients 4
Steps:
- Place sugar and butter in small saucepan; cook on medium heat until sugar is dissolved, stirring occasionally.
- Add coconut and almonds; mix well.
Nutrition Facts : Calories 130, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
CORNFLAKE ALMOND CRUNCH
Categories Dessert Bake Kid-Friendly Almond Gourmet Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher Diabetes-Friendly Small Plates
Yield Makes about 6 cups
Number Of Ingredients 5
Steps:
- Put oven rack in middle position and preheat oven to 325°F.
- Toast almonds in a large shallow baking pan until pale golden, 8 to 10 minutes. Cool, then toss with cornflakes in a large bowl.
- Line bottom of cooled baking pan with foil, then lightly oil foil.
- Whisk together egg white, 3 tablespoons sugar, and salt in a small bowl, then add to cornflake mixture and toss gently to coat well. Arrange mixture in pan in a thin, even layer and sprinkle with remaining sugar. Bake until nuts and coating are golden, 15 to 20 minutes. Cool completely in pan on a rack. Peel off foil and break into pieces.
COOL RANCH POPCORN RECIPE BY TASTY
This cool ranch-flavored popcorn recipe is a quick and satisfying snack. Whip it up for friends in under 30 minutes. They will love the tangy ranch mixed with the peppery paprika. It's so easy, but tastes delicious.
Provided by Katie Aubin
Categories Snacks
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a small bowl, mix together the ranch dressing mix, paprika, garlic powder, onion powder, and salt. Set aside.
- Melt the coconut oil in a large pot over medium heat. Add 3-4 popcorn kernels and cover with the lid. Once they pop, add the rest of the kernels and cover, shaking every 10 seconds, until they begin pop. Once the pops are more than 3 seconds apart, turn off the heat and let sit for 15 seconds to allow any final kernels to pop.
- Uncover and drizzle the olive oil over the popcorn. Carefully toss to coat.
- Sprinkle the cool ranch spice mixture over the popcorn and stir to coat evenly.
- Transfer to a bowl and eat immediately, or spread in a single layer on a baking sheet and let cool completely before storing in a sealed container for up to 2 days.
- Enjoy!
Nutrition Facts : Calories 115 calories, Carbohydrate 5 grams, Fat 10 grams, Fiber 0 grams, Protein 0 grams, Sugar 0 grams
ALMOND BUTTERCRUNCH
Just break this candy into pieces and enjoy. Everyone who has tried it loves it and I hope you do too - HAPPY HOLIDAYS!
Provided by Angel
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Yield 30
Number Of Ingredients 5
Steps:
- In a saucepan over low heat, combine the butter, sugar and 1 cup chopped almonds. Stir constantly until mixture boils, then do not stir or shake. 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.
- Pour onto a large buttered cookie sheet. Immediately press chocolate chips onto the hot candy. As the chocolate melts, spread it into a coating over the candy.
- Sprinkle finely chopped almonds over the top; cool, and break into uneven pieces.
Nutrition Facts : Calories 176.4 calories, Carbohydrate 21.5 g, Cholesterol 14.6 mg, Fat 10.2 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 5.1 g, Sodium 32.7 mg, Sugar 20 g
ALMOND CRUNCH
Once you start eating this taste-tempting treat, you may not be able to stop! Matzo crackers are topped with buttery caramel, chocolate and slivered almonds...and then baked to perfection. -Sharalyn Zander, Jacksonville, Alabama
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1 pound.
Number Of Ingredients 6
Steps:
- Line a 15x10x1-in. baking pan with foil; line the foil with parchment. Arrange crackers in pan; set aside., In a large heavy saucepan over medium heat, melt butter. Stir in brown sugar. Bring to a boil; cook and stir for 3-4 minutes or until sugar is dissolved. Spread evenly over crackers. , Bake at 350° for 15-17 minutes (cover loosely with foil if top browns too quickly). Cool on a wire rack for 5 minutes. Meanwhile, melt chocolate chips and shortening; stir until smooth. Stir in almonds; spread over top. Cool for 1 hour. , Break into pieces. Cover and refrigerate for at least 2 hours or until set. Store in an airtight container.
Nutrition Facts : Calories 517 calories, Fat 36g fat (18g saturated fat), Cholesterol 61mg cholesterol, Sodium 329mg sodium, Carbohydrate 50g carbohydrate (36g sugars, Fiber 3g fiber), Protein 5g protein.
DELICIOUS POPCORN CRUNCH
Popcorn and candy in a candy sauce. Great for the holidays! Not too chewy and won't stick to your teeth (unless you overcook the sauce)! You can customize the candy, dried fruit, and nuts to what you like. Canadian Smarties® can be used instead of M&M's®. I've known people to press the mixture into a cake pan and cut pieces, too.
Provided by Canadian Jewel
Categories Desserts Candy Recipes Popcorn Candy Recipes
Time 1h25m
Yield 15
Number Of Ingredients 9
Steps:
- Line baking sheets with aluminum foil.
- Combine popcorn, cranberries, pecans, and chocolate pieces together in a bowl.
- Stir sugar, butter, corn syrup, and vanilla extract together in a heavy saucepan; cook and stir over medium-high heat until boiling, about 5 minutes. Boil mixture for 2 minutes. Remove saucepan from heat and stir in vinegar.
- Pour sugar mixture over popcorn mixture; mix until evenly coated. Spread coated popcorn mixture onto prepared baking sheets; cool. Break into pieces and store in an airtight container.
Nutrition Facts : Calories 348 calories, Carbohydrate 45 g, Cholesterol 33.5 mg, Fat 19.3 g, Fiber 2.5 g, Protein 2.1 g, SaturatedFat 9.2 g, Sodium 98.5 mg, Sugar 30.6 g
CARAMEL-ALMOND POPCORN
Categories Nut Bake Super Bowl Kid-Friendly Halloween Almond Winter Edible Gift Bon Appétit Small Plates
Yield Makes 10 cups
Number Of Ingredients 9
Steps:
- Preheat oven to 250°F. Generously butter heavy large baking pan. Mix warm popcorn and almonds in prepared pan. Place in oven while preparing syrup.
- Combine brown sugar, butter and corn syrup in heavy medium saucepan. Whisk over medium-low heat until sugar dissolves and butter melts. Attach clip-on candy thermometer to side of pan. Increase heat to high and boil without stirring until thermometer registers 255°F, occasionally brushing down sides of pan with wet pastry brush, about 4 minutes. Remove from heat. Stir in vanilla extract, almond extract, salt and baking soda (mixture will bubble). Gradually pour syrup over popcorn and almonds, gently stirring to coat popcorn and nuts completely.
- Bake until caramel feels dry, stirring frequently, about 1 hour 20 minutes. Remove from oven. Using metal spatula, scrape mixture from bottom of pan to loosen. Cool completely in pan. (Can be prepared 1 week ahead. Store in airtight container at room temperature.)
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