Mom's Crunch
Jun 06, 2012I love this recipe because it makes me look like an expert candy maker! But my lovely mother created this recipe. It’s a real treat, and she makes it the best! When my mother was visiting me in Trinidad and Tobago, she decided to make some crunch to have at Beyond Vitality’s booth at UpMarket. It was a total success! People absolutely went crazy over it! Every now and then, I still get some contacting me to see if I have any of my mom’s crunch in stock. Well here it is, my mother’s “secret” crunch recipe!
Ingredients:
75 servings | Prep time: 10 minutes | Cook: 25 minutes + cooling
1- ½ teaspoons plus 2 cups real butter, softened, divided (or virgin coconut oil)
2 cups cane sugar
1/3 cup purified water
2 tablespoons maple syrup (or rice syrup)
1 package (11-1/2 ounces) dark chocolate chips (or 1 dark chocolate slab, broken up)
1 cup finely chopped almonds, toasted (or raw hemp seeds)
Directions:
Line the bottom and sides of a 15-in x 10-in x 1-in pan with foil. Grease the foil with 1 teaspoon of butter, set aside.
In a large heavy saucer pan, melt remaining butter. Add the sugar, water and maple syrup. Cook and stir over medium heat until the candy thermometer reads 290 (soft crack stage). Pour into prepared pan. Cool for 4 minutes.
Sprinkle with chocolate chips. Let stand for 3 minutes. Spread melted chocolate evenly over candy. Sprinkle with almonds; press down lightly. Cool until chocolate is firm. Break into bite size pieces. Store in airtight containers. Enjoy!
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