Almond bark

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

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