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Question:

Help with almond crunch candy recipe!?

I have been making almond butter crunch for more than 25 yearsLast year I made a couple batches and the butter separated out right before it came to maximum temp (295) both timesI'm using the same pan I've always used but thought it might be my candy thermometer, so I bought a new oneI made it again this morning and the same thing! The only thing I can think that is different is I've begun using unsalted butterCould that possibly be the problem? The only ingredients are butter, sugar, and almonds and then you pour melted chocolate and finely chopped walnuts on top.

Answer:

Hi, it's ok to have a bigger pan, like the one you haveYou just cook the recipe as stated, BUT, shorten the cooking time by about 5 minutes or until it looks done.Looks like it will be something worth trying myself:-) I'm guessing also from what the recipe calls done, is when it's kind'a firm like a cakeHope this helps you out.

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