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Butter Almond Crunch

Butter Almond Crunch


3/4 cup sliced almonds
3/4 cup sweetened shredded coconut
1/2 cup butter (plus butter to grease pan)
1-1/2 cups sugar
3 tablespoons water
1 tablespoon light corn syrup


- Combine almonds and coconut, spread in thin layer over bottom of buttered 13 x 9 in pan.

- In saucepan, melt butter, then blend in remaining ingredients. Cook, without stirring, until mixture reaches soft crack stage (290 degrees F)

- Remove from heat and pour a thin stream over almonds and coconut.

- Cool, then break into pieces. Store in air-tight container.


Butter Almond Crunch
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A tad, a dash, a pinch...
Measuring spoons

When you want to reduce a recipe, a set of these measuring spoons are good to have on hand.
  • Tad = 1/4 teaspoon
  • Dash = 1/8 teaspoon
  • Pinch = 1/16 teaspoon
  • Smidgeon = 1/32 teaspoon
  • Drop = 1/64 teaspoon