Yield: 4 Servings
|⅓ cup||Light corn syrup|
1. Shell and blanch almonds. Peel oranges and separate into segments. Rub a serving platter generously with peanut oil.
2. Combine sugar, water and light corn syrup in a saucepan and bring to a boil, stirring, over medium heat.
3. Dip nuts and fruit, one piece at a time, into the syrup to coat. Place on the oiled serving platter to cool and harden.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .