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  1. -- Recipe via Meal-Master (tm) v8.05

  2. Title: ALMOND TOFFEE CRUNCH

  3. Categories: Candies

  4. Yield: 10 Servings

  5. --DOROTHY CROSS TMPJ72B--

  6. 1 1/2 c Sugar

  7. 1 c Margarine or butter

  8. Sticks)

  9. 1 tb Light corn syrup

  10. 1 ts Vanilla extract

  11. 1/2 c Semi-sweet chocolate chips

  12. 1/4 c Slivered almonds, finely

  13. - chopped 11-19-93 This is a wonderfully crunchy candy. Make it for guests or take as

  14. 1 pound 2 ounces

  15. 1. In a heavy 2-quart saucepan over

  16. medium heat, heat sugar, margarine or butter, corn syrup, vanilla extract,

  17. and 2 tablespoon water to boiling, stirring constantly. Set candy

  18. thermometer in place and continue cooking, stirring frequently, until

  19. 300 degrees or hard-crack stage

  20. mixture dropped into very cold water separates into threads that are hard

  21. 20 minutes.

  22. 2. Immediately pour mixture evenly onto

  23. ungreased large cookie sheet. Sprinkle with chocolate pieces (chocolate

  24. will melt). With knife or metal spatula, spread melted chocolate evenly

  25. over candy; sprinkle with almonds. Let candy cool and harden, about 1 hour;

  26. 30 minutes if chocolate is not set.

  27. 3. Break candy into small

  28. 1 pound 2 ounces. Each ounce: About 13 g fat,

  29. 0 mg cholesterol,

  30. 140 mg sodium. Source: BH&G Magazine

  31. 1993 DOTTIE, in Irvine, CA --

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