Sugar Free Almond Butter Crunch Recipe
1 cup organic butter
1 1/3 cup xylitol
1 Tbsp light Agave Nectar
3 Tbsp water (If you leave out the water, your candy will be harder, if you
add, it will be more chewy)
1 cup coursely chopped almonds (blanched or with skins on depending on your preference)
4 4 1/2 oz bars unsweetened chocolate - melted
1 cup finely chopped almonds (same as above)

Melt butter in heavy 2 quart saucepan. Add xylitol, Agave, water. Cook,
stirring often, to hard-crack stage (380 degress). Watching constantly so
it won't spill over pan - Remove from heat, add coursely chopped nuts -
spread in 13x9x2-inch pan that is lined with parchment paper (do NOT use wax
paper as the wax melts). Drop the chocolate over the butter mixture and
spread around as best you can. Sprinkle with the nuts. Cool on the counter,
then refridgerate to harden.

Once cool, you can easily pull the candy off the paper, use a knife to cut
into squares. Many of the crushed almonds will fall off the top, use the
extra to coat the bottom of the candy if you want, to make it less sticky.

Enjoy!

Modified from a recipe from Better Crocker cookbook.

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