Almond Butter Crunch - Nana's Famous Recipe
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- Опубликовано: 5 сен 2024
- Nana makes this delicious holiday candy every year during the Christmas season and it's well-loved by all who have been lucky enough to try it. Now you can make it at home too!
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Please watch: "Lattice Crust (Blueberry Pie): Nana's Cookery Tips & Tricks"
➨ • Lattice Pie Crust Blue...
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She said," i don't know if you seen that little piece there🍫, but i ate it😗". She is so precious. 💖.
I enjoyed that!
I'm glad you're going to make this. I think you'll be pleased with your effort. One stick of butter is 4 oz.So 2 would be 8 oz. or 227 grams.The 300 degrees is Fahrenheit.
Good luck
Nanaglor
I want to thank you all for these wonderful comments!! I cant wait to shoot more videos for you this coming year!
Gloria! What a great recipe! I've made almond toffee several times and it has only came out once. A couple burnt, another was floppy, etc. I decided to try this tonight and it came out perfect first try. I added a splash of vanilla off the heat once the mixture reached 300F and spread sliced roasted almonds in a 9x9 silicone pan before pouring in the mixture. I then put two milk chocolate bars on the hot toffee and let it sit while I chopped and toasted some more almonds, then spread it around and topped with the almonds. Other than that I followed your recipe. I'm so happy I finally found a recipe that isn't so finicky as my family asks me all the time to try almond toffee again because it was such a hit when it did turn out. Thank you for sharing these recipes, I love watching. Much love from Canada!
A
I made this the other day, with only three modifications - I used "Lyle's Golden Syrup" instead of corn syrup, crushed the toasted almonds instead of putting them whole into the toffee, and coated each piece completely in chocolate. Everyone I gave it to loved it - thanks for posting this one, Nana!
Thanks for this recipe...I make these every year now. I put chocolate chips on the patties while they are still hot and the chips melt in a couple of minutes. Then I smooth the chocolate out. There are wonderful!
Hi
Making my fifth batch today.Everybody loves it and has no clue that it's the easiest candy to make.Thanks for your comment and have a wonderful Christmas Nana
Thank you so much for this recipe, my friends and family think I'm a rock star. One thing I learned is that you can sprinkle the toffee patties while hot with the chocolate chips and wait 5 minutes then spread it. No need to melt separately, no extra pot to wash. The heat from the toffee does the job. Thanks again.
Nana, this looks really great. Love your video. So great to see a mature woman with years of cooking experience sharing the knowledge. I am almost your age and make pralines by the hundreds every Christmas. Now I will make these yum yums too. Thanks! Keep on cooking and sharing.
I had no idea my recipes would travel the world!Loved the Netherlands on my visits there. I see on the net that golden syrup-more commonly found in Europe- can be used or use a recipe for simple syrup(sugar and water cooked)which you can find on the the net.
Good Luck,
Nanaglor
I have never made toffee before so I tried 1/4th quantity. I followed the exact recipe except that I substituted corn syrup with maple syrup & its turned out excellent in the first trial. I didn’t have a thermometer so I used the hard crack water test. Perfect texture, extremely happy with the results. A big thank you.
Hi,
Glad it worked out for you.I gave out 25 rounds as gifts this year and everybody so looks forward to it. Let's not tell them how easy it is! Nana
Agree, trying to stay away from corn syrup.
I just came across this channel I love Nana cookery, I gotta watch all the videos to catch up.
Nana, YOU are WONDERFUL!
I would not double the recipe in one big pot .That's a lot to work with at 300 degrees..What I do is make two at the same time but keep the second at a slightly lower heat until the first is done.I find doing 2 of anything at one time is my limit for doing it well.Good luck!
Nana you should have a cooking show, you are a natural.
I made two batches of this recipe for Christmas and they came out great. Thanks for posting it.
Nana, I just love watching you bake! Thank you for sharing, keep up the great work! You make me miss my Mom, You should have your own show! Don't stop sharing!
I watch this every year around this time. 😊. That hand clap though....lol
You remind me so much of days cooking with my Mom and my Aunt. Thank You so very much for your wonderful videos you are a pleasure to watch I want to give you a hug like your family. Your my Nana now too
I made this today as a treat for my husband and his co-workers. It was very TaStY...I left one corner of my pan unbuttered and chickened out on the rest of the pan and buttered it lightly. =) Miss Gloria was right...it came off the pan easily. Thanks for this delicious recipe as well as so many others. I made your chocolate bunt cake too using a combination of milk and semi-sweet chips. It was delightful and still moist even after 3 days. You and your recipes are AwESomE!!! Thank you!
I have been watching how to make this toffee and have seen many videos on it. Yours is the easiest. Most say to keep stirring the butter and sugar continuously so keep it from burning. Lots of work really. This seems so much easier. Thank you.
This was the first recipe for toffee I ever made. I've tried other recipes over the last ten years and then this year I went back to this one and it is the best. The almonds in the toffee make it tastier and easier to chew.
Hi Chad
It's that time of year again. I'll be making at least 5 batches to give away.People love it and they don;t realize that it's not difficult I always say that if I knew when I was going to die and I made lemon squares and almond butter crunch there would be a great turnout at the funeral. Otherwise I;m not so sure..Have a wonderful Christmas. Nana
These gift-able pieces come in handy. I will combine any
leftover nuts and it's wonderful. Quick take away to a dinner party..
I have made this several times and it’s lovely.
THANK YOU NANA! This recipe was fantastic! Happy Holidays!
I just bought that cookbook! I'm so excited to try this!
I used unsalted butter 😢
I sprinkled some on the chocolate so we’ll see. DANG...I’ll let you know
...It is delicious. I added a tsp of vanilla after taking it off the heat and used mostly bittersweet chocolate. Thank you so much for a wonderful recipe
this is the most wholesome channel i’ve ever stumbled across
Here I am 12 years after this was made, but what invaluable info!❤️
Hi
I made 5 batches this year with 5 rounds each as Christmas gifts.The easiest candy in the world to make and the most delicious Nana
Yay! Golden syrup. Ok. Just moved to Portugal, many things are unavailable. Glad someone already asked this, nice of you to find the answers. Looking forward, also, to those toffee cookies. My mouth is watering.
If you don't possess a thermometer then a simple way to test if it will come to the right temp is drop a very small amount into a cup of cold water , then press between your fingers , easy to tell if it's the right consistency.
This looks so yummy! Going to add this to our Xmas candy making night with my kids. Thanks Nana.
Nana .. you are great.. God bless you, may you long life with healthy and wealthy . Thank you for your delicious recipe... From Karachi Pakistan.
I wish she was my grandma☺️
Nona I can't have nuts,,,,what do u think I can use. ???I love watching your video,,,,,,,
great job! thanks for sharing this gem...felt like I was right there with you at the kitchen..very soothing and lovely personality!
I make Hershey's fudge quite often, using the soft ball method. Gotta tell ya, it doesn't always come out but it is the only kind my family likes. I just tried your Almond Butter Crunch and it looks yummy. My husband is already down for the night so I am going to have to wait until tomorrow so we can try it together.
My mother-in-law has this cookbook! Maybe its worth another look.
This looks so easy and lovely to give as gifts. Thank you Nana.
Your idea is great and does save a step. I make so much of this candy at Christmas that I buy bulk milk chocolate and I would ruin my processor trying to chop it enough to spread.But for one batch it's fine. I should have offered that as an option.Merry Christmas!
Ok, I will try that so I can get smaller pieces to spread out to more people. I'm going to add chocolate covered pretzels to my favor bags as well because they're easy. I can't wait to try this recipe, it looks amazing and I already know it's going to be a hit! I agree that putting chocolate and nuts on both sides is unnecessary.
I just love you :) Thank you for sharing all of your wonderful cooking :)
oh you're adorable, loved the recipe! Made me wanna do it, but almonds are SO ridiculously expensive in Brazil =/ regardless, amazing recipe, just subscribed ;)
I’ve been using your recipe for the last 3 years and I love it! So do my friends.
Hi Kimberly;
I made six batches this year as gifts.Everybody loves it. Keep it up and you will be very popular!The funny thing is it is much less work than all of the cookies I make but people think it's labor intensive.
Nana. We miss you!
I think I will try your recipe. I tried the butter, sugar recipe last year and it came out sandy. The flavor was good, but the tecture was sandy.
You rock Nana, and your delicious looking toffe does too. Thanks for sharing your story and recipe❤❤❤
If you put the chocolate on the toffee when it's hot, then there's no need to melt it. Just wait a few minutes after you put it on, then spread it around. I use a really good dark chocolate from Trader Joe's. Delicious!
You're absolutely right Mary and I should have suggested it in the video.It doesn't work for me because I buy my chocolate in bulk chunks because I make so much candy.
good for you nanna giving these as gifts wow i wish someone would do that for me
Nana! You sound like you’re from the northeast!! My Dad always pronounced the word “water” just like you!!
You guessed it. Born and raised in the Phila. area. Nana
Oh My Goodness - these look delicious. I will definitely be giving this recipe a try! BTW: I love your apron!
Thanks for responding. Sounds like a great idea. I will be trying this recipe next week. I'm doing a baby shower and wanted to give out some tasty favors that people will enjoy. Nothing like a tasty treat!!
I make this every year at Christmas! I use your recipe all the time.
Hi Kimberely,
I'm making my fifth and sixth batch today!I'm glad all the people who love it don't know how easy it is! Nana
Thank u Gloria, loved your video, it's been a while since I made this for the holidays...so I needed (and appreciated) your tutorial!
Im thinking its probably better and more safe to stay by this project as it does foam up very fast , but ty for sharing this with us 🤔☺😊😉
Hi
I know it bubbles up quickly but on medium heat it will take almost 30 minutes to reach 300. It really is safe to just keep an eye on it and stir occasionally until it hits around 285
Nana
Hi Nana! I think I'm gonna give this a try! I'm gonna make some especially for my grandma! She's been away for a little while and I'm going to see her today and I'll bring some for her. She loves brittle and crunches and nuts so this is going to be perfect! Thanks for sharing!
I'm glad you mentioned keeping the thermometer off the bottom of the pan. I now know that I've been taking it up too high and burning it, although I thought the burned sugar taste was what I was aiming for. A darker product,still good but a lot of scary smoke. And I notice that when I add the nuts, the butter seems to separate out of the candy. When it's cooling, you can see seeped-out butter around the edges. Is that also because I've been taking it up too high?
Thanks for sharing. I think I will try to make these.
I absolutely love ur hair! It looks so soft! I can't wait to try this candy. Ty for posting.
How to store them for freshness.....love it
Hope to see you cooking again soon!
Thank you Nana. This recipe looks so good. My other one failed.
OK Nana, Just now got the toffee from the fridge and tried a piece. It has a pretty strong coffee flavor which I like a lot. I was expecting to taste the butter in the toffee more, so it kind of caught me off guard. Yes, I really like it!!! OK, what I did was use dried coffee and I measured 1 heaping tablespoon. The coffee flavor is not overpowering at all, but is a bit stronger than I anticipated. Next batch, I'll try maybe a heaping teaspoon and see... Thanks again for the video! Otter
Muy buena pinta! Pero me encantaría ver cómo quedan una vez horneados, es lo único que echo en falta 😍
I love to bake and especially pie baking. However. I have always used butter and/or shortening in my crusts, bit your crust looks much easier and less fat. Also, your crust looks nice and flaky. I will DEFINITELY be making your recipe for pie crust next time. I so want to bake your Banofee pie, looks yummy!!!😊😊
Now your recipe has traveled to Lahore Pakistan. Thank you it’s delicious
Hi Charmaine,
I had no idea that these videos would travel around the world and it's so exciting.This is a great candy isn't it. I'll be making at least 5 batches as Christmas gifts.So many friends tell me that they really feel Christmas is here when the candy comes. Nana
@@NanasCookery please show us how to make the classic crumbly fudge
I love your channel! I can't thank you enough for sharing all of your wonderful recipes and wisdom! :) everything you post here is truly incredible and absolutely invaluable -- please keep doing what you do best -- sharing all of this with the world is such a wonderful blessing :D
you're like the grandmother in the kitchen I never had
+Crux161 I feel the exact same way as you do. She's" the grandmother in the kitchen I never had"either, but I am so thankful for her videos and great recipes! Thanks so much for taking your personal time, to share your wisdom and expertise with the rest of the world Nana! May God continue to bless you and your heart!
nana i love your stories too
Excellent! Thanks NaNa.
&
Awesome recipe!One could use a clothes pin clipped onto the side of the pan to hold your candy thermometer[.I saw this idea on Southern Frugal,Phyllis Stokes channel].I am so glad I found this channel !
Nana your so cute 🤗😘 I'm from Canada sound like your from New York area it too me 5 mins to figure out what Wyader was Oh !! WATER 🤣🙃😊
Hi!
You Canadians are soooo tough! I ought to know. Ninety percent of my relatives live i B.C. or Nova Scotia.I would know in a second that you were Canadian if you said any word ending in out.I think I say water rhyming with saw. No? I'm not a New Yorker but I am from outside Philadelphia. I will forgive you criticism 'cause you said I was cute. Nana
Wow! I did a typo. My family is mainly in New Brunswick not B.C. My mother was born on a small island called Campobello-my favorite place in the whole world. Nana
Note to all cooks when you are using spoons whether that spoon is plastic or wooden...btw dont use plastic for this stuff or metal dont leave your spoon in your cooking pan because it will catch fire and or if it is metal you will grab that spoon and get badly burned and as always never walk away from anything on your burner that is easily burned or could boil ovee and catch fire,
I just made this and it is delicious. Loved by all!
Great recipe, I have made this for years. People go nuts over it and when I tell them it's not hard to make they don't believe me. They assume bc I'm a scratch cook and baker I know something they don't. I do lol but this can be learned. I have explained recipes like chocolate eclairs or caramel corn and I do get a blank look. It always ends the same... the next question is DO YOU MAKE THESE TO SELL? :o)
You are busy! You are going for a hard crack,but as you've found,pretty soon after hard crack comes burnt,which you do not want.I did have some of my butter seep out a few times and I thought it was because I melted the butter (and it got too hot) before I added the other ingredients.and since I've started them all together,I've never again had the problem.I think your butter got too hot. Luckily you can wipe it off and the candy might still be ok.I still used mine when it happened.
Love your apron!
Ohhhh My Goodness, Beautiful Job Nana!!!!!!!!! LoL it doesn't matter how long it takes, its that YOU Made It From Scratch and Made It Special!!!!!!!!! Lovely Video I Absolutely Adore YOU!!!!!!! Thank you 4 Sharing!!!!! Can't wait to watch more of your Yummy Videos!!!!! Subscribed!!!!!!!! ♡♥♡♥♡♥♡♥♡♥♡♥♡
I have seen recipes that use a small amount of baking soda at the very end of the cooking process. It seems to make the toffee break apart easier when eating. This is a factor of my toffee that I've been desperately trying to improve, because my mother (she absolutely love toffee) can't eat very hard things any more, because of dental issues.
Do you know of any ways amplifying or perfecting the softness of the toffee as far as eating goes? Any help would be greatly appreciated! Thank you for taking the time to share your wisdom with the world!
i agree with Eain Graham baking soda does have a huge effect on the breaking and easting process, but I think the the slivered almonds will also help with that as well. I will definitely make these for my loved ones for birthdays and holidays!
I'm sorry I didn't get back to you. Actually a candy that is cooked to 300 is hard but does not pull at your teeth like a really hard caramel or toffee can.Good luck!
My mom made toffee & it’s perfect and she used baking soda at the end it keeps it from sticking to your teeth. My mom worked to get her toffee that perfect crunch. And she made every kind of candy cake & it was always the best.
Eain - Adding baking soda results in an airy consistency to the toffee, making it into a honeycomb-like texture. RUclips has many recipes like this, just do a search for "crunchie bar" . . .
I loved the sound effect. 😂. What a beautiful, efficiently designed kitchen!
Amazing.....thanks you so much......Sue in Michigan make more videos please.....your such a mentor
If you want to make regular size pieces,you can pour it out on the cookie sheet and spread to about 13 x 9.Wait a few minutes and cut into pieces with a sharp chefs knife. You will have to repeat the cuts a few times as it will tend to drift back when its still hot and you can't cut it when it cools...You can cut out shapes in the hot candy to be special but there would be a lot of waste.Candy shops coat both sides with choc and nuts but I stopped doing that years ago.It's messy and unnecessary
Thank you for posting this recipe. I was wondering if you could do a video on the Hersheys' Cocoa fudge?
Excellent recipe. Thank You
I have to make these,they look so good.Thank you for the video.
I love your recipes!!
Hi Nana. I just came across your almond butter crunch video and I loved it. the other day I bought some almond paste and made some almond croissant but I still have some (about 250 gr) almond paste left over. Do you have a recipe with almond paste? Also wanted to thank you for taking the effort to do the videos. Keep up the good work.
Yum in the extreme!
I tried your recipe because I loved how you explained it and took away the fear. Lol ot tastes good but is it possible to overcook the toffee? It seems a little to hard.
Hi Joanne,
The candy should be extremely hard. 300 degrees is what they call hard crack. The candy should break and not bend.Strangely enough it is easier on the teeth then a candy that is like a really firm caramel which pulls at your teeth,It is called a buttercrunch because the word toffee can sometimes mean a chewier candy. I hope you enjoyed it. I made six batches and delivered by mail or by hand 24 Christmas gifts. Nana
I found this video last year and made many batches that turned out perfectly. I made a batch this year and for some reason it crystallized (?) and seized up and came our crumbly and wouldn’t stick together. Everything looked great until I added the almonds and then things went terribly wrong. Thinking that maybe I let it get too hot, I tried a second batch and it did the same thing!!!! Any suggestions as to what I may be doing wrong? This has been my favorite candy and I want to eat the whole batch !!!
Hi,
I'm sorry you had a problem but I don't know the answer. I made six batches this Christmas and they all turned out fine. The only problem I ever had was letting the butter get too hot .I start everything together now at a low heat until the butter melts and then raise to med.The other concern would be at the end because the next step beyond 300 is burned. I have never had a crystallization problem and my instructions on making the candy would be identical to the video.I share your pain in the outcome.It is so disappointing to have a failure and not know why.Someone with a chemical background might have an answer for you. Nana
Loved the slate !
Mmmm! I'll bet that's DELICIOUS!!!
Love your kitchen
Very nice... Has anyone ever added some REALLY strong coffee to the mixture to add coffee flavor. Wondering if the coffee flavor would be destroyed by the heat... I'd love coffee flacor in it !!!
love love love this recipe....you are so sweet...thanks for sharing:)
It looks soooo yummy , im going to have to make this now ☺😊🤗
@Mstrendbender
It is delicious and yes there is a great toffee cookie using the butter crunch which I'll post in Dec.Thanks for your interest!
Hi sweety, dont have to melt chocolate before hand, just throw them on top of hot toffee than spread after a couple of minutes. Done
Hi
You are so right but for years I bought huge chunks of chocolate which had to be be broken and melted. Happy baking! Nana
I'm laughing.... I knew you'd say that! :-D too funny but I'll surely try it and let you know!!!
Can u double this recipe to make a bigger batch, rather than making 2 or three smaller batches, or will that be a bad idea?
Hey , I love your videos. What can I, use if I don't have corn syrup?
Would have liked to see you toast the almonds.
OMG....Please be my Nana...you are awesome....love your kitchen and food....Nana my hubby and I love the Tea Biscuits you find in bakeries that have the raisins, vanilla extract, and maybe orange or lemon extracts, but we can never find any recipe to make at home. Do you make them? Can you help? Thank you.
I think I know exactly what you mean. I had buns like that on a Holland American cruise years ago and never could find a recipe that seemed to fit.they definetely seem to be a yeast bun,which most biscuits are not.I'm in sunny Costa Rica now ,but when I get home,I'll try to track something down and let you know.
Nana's Cookery Thank you....they are on the dense side so I don't know how much yeast would be in them. They aren't light like yeast doughnuts are. When we're in South Philly we pick them up at Termini's Bakery, we've bought them at the ACME supermarket and years ago my dad used to buy them at a bread bakery that made rye and pumpernickel breads, but I can't seem to find a recipe for them. Enjoy your trip look forward to hearing from you when you get back.