Saturday, 20 April 2013

Butter Almond Crunch Recipe

Butter Almond Crunch Recipe

    1-1/2 tsp plus 1/2 cup butter, Distribution
    3/4 cup flaked coconut
    1-1/2 glasses sugar
    3 tbsps water
    1 tbsp light maize syrup
    3/4 cup chopped almonds
    1/2 cup semisweet candy chips


    Line a 13-in. x 9-in. pan with aluminum foil. Oil the aluminum foil with 1-1/2 tsp butter. Propagate grape equally into prepared pan; set aside.
    In a heavy pot, merge the glucose, water and maize syrup. Bring to a steam over method warm, mixing sometimes. Add staying butter; prepare and mix until butter is dissolved. Continue cooking, without mixing, until a sweets temperature gauge flows 300° (hard-crack stage). Eliminate from the warm. Stir in nuts. Add over grape. Awesome.
    In a microwave, liquefy candy chips; mix until sleek. Drop over candy; cool until firm. Eliminate from aluminum foil and break into pieces. Store in air-tight bins. Yield: About 1-1/4 pounds.

Editor's Note: We suggest that you analyze your sweets temperature gauge before each use by providing water to a boil; the temperature gauge should read 212°. Modify your formula temperature up or down based on your analyze.

Nutritional Information 1 providing (1 piece) is equal to 101 calorie consumption, 6 g fat (3 g soaked fat), 8 mg cholestrerol levels, 38 mg salt, 13 g carbs, 1 g roughage, 1 g protein.

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