Five Food Finds about Almonds:
• There are 5,639 people in the U.S. listed on whitepages.com with the last name ‘Almond’.
• Chocolate manufacturers use 40% of the worlds almonds (2008).
• California produced 998 million pounds of almonds in 2004. The largest crop on record was in 2002, with 1.084 billion pounds.
• It takes more than 1.2 million bee hives to pollinate California’s Almond crop (over 550,000 acres).
• Chocolate manufacturers currently use 40 percent of the world’s almonds and 20 percent of the world’s peanuts.
Almond Buttercrunch Candy I
Prep: 10 m
Cook: 20 m
Ready In: 2 h 30 m
"This recipe has been in our family for years, and it is our favorite. It is delicious and addicting. Get ready to go on a diet after the holidays!"
Ingredients
• 2 (11.5 ounce) packages milk chocolate chips, divided
• 2 cups butter
• 1 pound brown sugar
• 1 cup blanched slivered almonds, divided
Directions
1. Preheat oven to 200 degrees F (95 degrees C). Grease a 14 x 18 inch cookie sheet.
2. Sprinkle one package of chocolate chips on prepared pan. Place in warm oven until chips melt, about 5 minutes. Remove from oven, and spread melted chocolate over bottom of pan; set aside.
3. In a large heavy saucepan over medium-high heat, combine butter and brown sugar. Stirring constantly, heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Immediately remove from heat. Stir in 3/4 cup slivered almonds and pour onto pan with melted chocolate; spread mixture evenly.
4. Sprinkle remaining package of chocolate chips over the almond layer. The heat from the almond layer will melt the chocolate chips; spread melted chocolate evenly. Sprinkle remaining 1/4 cup almonds over chocolate.
5. Cut into squares, or allow to harden in a solid sheet and break it apart like brittle. Cool completely before removing from pan.
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