Name: Almond butter crunch
Cook time: 60 min
Total time: 60 min
Ingredients: 1 cup sugar; 2 tablespoon water; 1/2 teaspoon fine salt; 1/2 cup flaked almonds; 1/2 teaspoon almond essence; 1 tablespoon butter; 1/4 teaspoon baking soda; 30 gram chocolate – optional

Almond butter crunch

This is a slightly salty, almond-flavoured version of hokey pokey, very thin and crunchy. It is hard to resist, so for the sake of your teeth, best make it when there is a crowd around to share the task of eating. You will need a heavy-based saucepan in which to cook it, and take special care since boiling sugar is very hot indeed. Photograph by Mike Rooke. Props and styling by Alexa Johnston.

Skip to Recipe

Makes 50 piece

Cook

Ingredients

1 cup sugar

2 tablespoon water

1/2 teaspoon fine salt

1/2 cup flaked almonds

1/2 teaspoon almond essence

1 tablespoon butter

1/4 teaspoon baking soda

30 gram chocolate – optional

Method

1.Line a 30cm x 20cm shallow tin with tinfoil and butter the foil lightly. Have all the ingredients measured and ready and put a heatproof mat for the saucepan beside the lined tin.

2.Put the sugar, water and salt into a heavy-based saucepan and mix until the sugar clumps together. Place the pan over a moderate heat and don’t stir it again – stirring may prevent the formation of a smooth caramel syrup.

3.Set the timer for 5 minutes and watch the pan carefully. At first the sugar will boil around the edges, but gradually the surface will become covered with bubbles.

4.After about 5 minutes, when the bubbles turn pale gold, remove the pan from the heat and rotate it gently so that the bubbles subside and you can see the colour of the caramel underneath. You want a light golden brown; if it’s dark brown, it will taste burnt and the best thing to do is to dissolve it in warm water and discard it.

5.When the caramel is ready, remove the saucepan from the heat and set it on the heatproof mat.

6.Using a wooden spoon, stir in the almonds. Add the butter and almond essence and stir until the butter melts. Lastly, add baking soda and stir quickly. The mixture will foam up.

7.Pour into the tin and spread out thinly using your wooden spoon or a silicone spatula. Put the tin in a cool place and leave to set firmly. This will take about 20 minutes.

8.If you wish to decorate with chocolate, melt chocolate gently in a bowl over hot water, then drizzle it (fast movements for straight lines, slow for squiggles) over crunch and leave to set.

9.Break into shards and store in an airtight tin with waxed paper between the layers, in the fridge if possible.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%