Recipe courtesy of Robert Nagel

Butter Crunch

  • Level: Advanced
  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 1 (10 by 15) sheet pan
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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


  1. 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.
  2. Option: Once cooled, dip in melted chocolate and sprinkle with roasted chopped almonds.
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