Old-Time Butter Crunch Candy
Both my children and my grandchildren say the season wouldn't be the same without the big tray of candies and cookies I prepare. This one's the popular part of that collection. We love the nutty pieces draped in chocolate. —Mildred Duffy, Bella Vista, Arkansas
Reviews
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Wonderful candy! My family likes pecans better and I sprinkle the top with a little sea salt before the chocolate sets completely!
Really good! I didn't have any chocolate bars, so I used a bag of chocolate chips. I had a hard time spreading the chocolate chips, so I just sprinkled them over it. Worked out fine. Will make again for sure.
I've made about 30 pounds of this each Christmas for about 30 years. It is always a huge favorite. A couple of shortcuts I have devised...Just spread the almonds on the pan, then pour the candy over them. I use a jelly roll pan. No need to grease it or line it with foil. Instead of melting chocolate bars, just sprinkle millk chocolate chips over the hot candy once you have spread it over the nuts. Within about 5 minutes, the chocolate will be melted and you can spread it over the candy. If you live where it's winter, set it out in the snow to set up quickly, or put it in the freezer, then you can break it into pieces.
It tastes good, but next time I'd make a few adjustments. As I break the candy, the coating comes off. It also took about fourteen years (more like six hours) since the candy took so long to cool, and then the chocolate to solidify as a coating. I'd probably break up the candy and then dip the pieces in the chocolate, and I'd use less chocolate, since this needed only six chocolate bars rather than 8. Replace the almonds with another kind of nut if you like--I used pecans.
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I've made this for a number of years and it is a must for my parents every year at Christmas! It is easy to make and MUCH BETTER than any heath bar ever thought of being!
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