June 29th celebrates the candy dessert called Almond Butter Crunch, a.k.a. Almond Toffee!
Now you could go out and get yourself an Almond Rocca bar or some other toffee confection to celebrate the day. That is the easy way. Or if you are adventurous, you can try making your own with this recipe from That Creative Mom Cooks!
Almond Butter Crunch
1 cup butter
1 1/3 cups granulated sugar
1 tablespoon light corn syrup
3 tablespoons water
1 cup coarsely chopped blanched almonds, toasted
4 (4 1/2 ounce) bars milk chocolate, melted
1 cup finely chopped blanched almonds, toasted
Melt butter in heavy 2-quart saucepan. Add sugar, corn syrup, and water. Cook, stirring often, to hard-crack stage (300 degrees F). Watch closely after temperature reaches 280 degrees F. Quickly stir in coarsely chopped nuts; spread in well-greased 13 x 9 x 2-inch pan. Cool thoroughly. Turn out on waxed paper; spread top with half the chocolate; sprinkle with half of finely chopped nuts. Cover with wax paper; invert and top with remaining chocolate and nuts. If necessary, chill to firm chocolate. Break in pieces.