Almond Crunch Image

Almond Crunch


  • 3 lbs. sugar
  • 3 lbs. glucose
  • 1 pt. Water


  • 1/2 lb. butter


  • 1 lb. roasted almonds (medium, chopped)


  • 1 oz. baking soda
  • 1/2 oz. salt


  1. Grease marble slab with pure lard and sprinkle heavily with macaroon coconut.
  2. Metal rolling pin or 2 inch pipe.
  3. Adjustable candy cutter or a caramel knife.

Step 1

Put ingredients under (A) in kettle and mix well.  Cook to 300° F.

Step 2

At 300° F. turn the fire down and add (B).  After adding (B), stir constantly until butter is dissolved then add (C) and stir for one minute.

Step 3

Remove from fire and add (D) mixing in vigorously.

Step 4

Pour on greased slab sprinkled heavily with macaroon coconut.  Spread out with spatula knife.  After spreading, sprinkle top of batch heavily with coconut.

Step 5

Roll the coconut into the batch with a metal rolling pin.  While candy is still hot, it is marked into one inch squares with cutter or knife.

Special Comments

  1. The almond crunch maybe broken up for sale same as peanut brittle, instead of 1 inch squares (step 5)
  2. Keep in cool, dry place in air tight containers, especially during hot weather.

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The original recipe

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