Recipe courtesy of Robert Nagel
Butter Crunch
- Level: Advanced
- Yield: 1 (10 by 15) sheet pan
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
Ingredients
2 pounds butter
1/2-quart warm water
2 pounds granulated sugar, plus 1/2-ounce
1/4 teaspoon lecithin (emulsifier)
1/2 pound raw almonds, chopped, plus extra almonds, roasted and chopped, for garnish
1/4-ounce table salt
1/2-ounce granulated sugar
Melted chocolate, for garnish,optional
Directions
- Melt butter and bring to boil. Add warm water and return to boil. Add the 2 pounds of sugar and lecithin, stirring constantly, until mixture becomes homogenous. Add almonds and cook until almonds are roasted. Lower flame and cook to 300 degrees F. Take off heat; add salt and remaining 1/2-ounce granulated sugar until dissolved, stirring constantly. Pour onto greased baking sheet, spread out as thin as practical, score and cut.
- Option: Once cooled, dip in melted chocolate and sprinkle with roasted chopped almonds.