Almond Butter Crunch
- 1 cup Blue Diamond® Blanched Slivered Almonds
- 1/2 cup butter
- 1/2 cup sugar
- 1 tablespoon light corn syrup
Line bottom and sides of an 8 or 9-inch cake pan with aluminum foil (not plastic wrap or wax paper). Butter foil heavily; reserve. Combine almonds, butter, sugar, and corn syrup in 10-inch skillet. Bring to a boil over medium heat, stirring constantly. Boil, stirring constantly, until mixture turns golden brown, about 5 to 6 minutes. Working quickly, spread candy in prepared pan. Cool about 15 minutes or until firm. Remove candy from pan by lifting edges of foil. Peel off foil. Cool thoroughly.
Makes about 3/4 of a pound.