|⅓ cup||Light corn syrup|
|1 cup||Margarine or butter ( 2 stickes)|
|8 ounces||Slivered blanched almonds. lightly toasted and finely chooped|
|2||1-ounce squares unsweeted chocolate, coarsely chooped|
|2||1-ounce squares semisweet chocolate, coarsely chooped|
Prep: 1 hour plus cooking Cook: 30 minutes In a heavy 2-quart saucepan over medium heat, heat sugar,corn syrup, and ¼ cup water to boiling, stirring occasionally. Stir in margarine or butter, Set candy thermometer in place and continue cooking, stirring frequently, until temperature reaches 300 degrees F. or hard-crak stage (when small amount of mixture dropped into very cold water separates into hard brittle threads), about 20 minutes.
Remove saucepan from heat. Reserve ⅓ cup chooped almonds. Stir remaining almonds into hot syrup. Immediately pour mixture into lightly greased 15½" by 10 ½" jelly-roll pan; sread evenly, cool in pan on rack.
Prepare chocolate glaze: In heavy, small saucepan over low heat, heat chocolate and shoetening until melted, stirring occasionally. Remove saucepan from heat; cool slightly.
Remove candy in one piece from pan to cutting board. Spread chocolate over candy; sprinkle with reserved almonds, pressing them into chocolate. Set candy aside to allow glaze to set, about 1 hour. Break candy into pieces.
Store in layers, separated by wax paper, in tightly, covered container to use up within 2 weeks.
Makes about 1 ¾ ponds candy.
Clean-up Hint: Candy mixture hardens quickly on pan, thermometer, and spoon upon stading. To remove, fill pan with water; place items in pan and bring water to a boil. Boil until mixture melts.
Each ounce: About 180 calories, 2 g protein, 19 g carbohydrate, 12 g total fat (2 g saturated), 0 mg cholesterol, 90 mg sodium.
Posted to EAT-L Digest 12 November 96 Date: Wed, 13 Nov 1996 22:43:48 -0500 From: J Martin <jmartin@...>
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