ALMOND BUTTER CRUNCH CANDY, PRINTED FROM COOKS.COM
1 1/2 c. almonds
1 c. butter
1 1/2 c. sugar
3 tbsp. corn syrup
3 tbsp. water
4 oz. sweet chocolate
Place almonds on a cookie sheet; toast in moderate 375°F oven for 10 minutes or until lightly golden. Combine butter, sugar, corn syrup and water in a medium-sized heavy saucepan. Cook over medium heat, stirring constantly, to 300°F on candy thermometer. A teaspoon of syrup will separate into brittle threads when dropped into cold water. Remove from heat. Stir in 1 cup toasted almonds. Pour into a buttered 13 x 9 x 2-inch pan, spreading quickly and evenly. Cool. Turn out onto wax paper.
Melt chocolate in top of a double boiler over hot water. Remove from heat. Pour over and spread over the top of candy. Sprinkle the remaining 1/2 cup nuts over chocolate. Stick in refrigerator or freezer until chocolate hardens. Break into pieces with hands.
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1 1/2 c. almonds
1 c. butter
1 1/2 c. sugar
3 tbsp. corn syrup
3 tbsp. water
4 oz. sweet chocolate
Place almonds on a cookie sheet; toast in moderate 375°F oven for 10 minutes or until lightly golden. Combine butter, sugar, corn syrup and water in a medium-sized heavy saucepan. Cook over medium heat, stirring constantly, to 300°F on candy thermometer. A teaspoon of syrup will separate into brittle threads when dropped into cold water. Remove from heat. Stir in 1 cup toasted almonds. Pour into a buttered 13 x 9 x 2-inch pan, spreading quickly and evenly. Cool. Turn out onto wax paper.
Melt chocolate in top of a double boiler over hot water. Remove from heat. Pour over and spread over the top of candy. Sprinkle the remaining 1/2 cup nuts over chocolate. Stick in refrigerator or freezer until chocolate hardens. Break into pieces with hands.
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