Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Sugar |
| ⅔ cup | Milk |
| 1 tablespoon | Light Corn Syrup |
| ¼ teaspoon | Salt |
| 2 tablespoons | Butter |
| 1 teaspoon | Vanilla |
| 1 cup | Unblanched Almonds; toasted |
Combine sugar, milk, corn syrup, and salt in 2 quart heavy saucepan. Cook, stirring constantly until sugar dissolves and mixture comes to a boil. Then cook without stirring to soft ball stage (234).. Remove from heat; add butter, but do not stir. Let cool til lukewarm (110) Then add vanilla. Beat til mixture thickens and spread is creamy. Add toasted almonds. Then spread about ½ inch thick on wax paper lined baking sheet. Cool, break into pieces. Makes about 1½ pounds.
Posted to recipelu-digest Volume 01 Number 301 by James and Susan Kirkland <kirkland@...> on Nov 24, 1997