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Butter Almond Crunch

Total Time

Prep: 15 min. Cook: 20 min.


About 1-1/4 pounds

I always draw rave reviews for this buttery, melt-in-your-mouth candy. From the coconut bottom layer to the chocolate drizzled on top, it's a winner all year-round.


  • 1-1/2 teaspoons plus 1/2 cup butter, divided
  • 3/4 cup sweetened shredded coconut
  • 1-1/2 cups sugar
  • 3 tablespoons water
  • 1 tablespoon light corn syrup
  • 3/4 cup sliced almonds
  • 1/2 cup semisweet chocolate chips


  1. Line a 13x9-in. pan with foil. Grease the foil with 1-1/2 teaspoons butter. Spread coconut evenly into prepared pan; set aside.
  2. In a heavy saucepan, combine sugar, water and corn syrup. Bring to a boil over medium heat, stirring occasionally. Add remaining butter; cook and stir until butter is melted. Continue cooking, without stirring, until a candy thermometer reads 300° (hard-crack stage). Remove from heat. Stir in almonds. Pour over coconut. Cool.
  3. In a microwave, melt chocolate chips; stir until smooth. Drizzle over candy; cool until firm. Remove from foil and break into pieces. Store in airtight containers.

Nutrition Facts

1 piece: 101 calories, 6g fat (3g saturated fat), 8mg cholesterol, 38mg sodium, 13g carbohydrate (12g sugars, 1g fiber), 1g protein.

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