Ingredients Jump to Instructions ↓

  1. -Nancy Speicher DPXX20A 1 1/2 c Whole blanched almonds;

  2. -chopped (12 oz) 1 c Butter or margarine

  3. 1 1/2 c Sugar

  4. 3 tb Light corn syrup

  5. 3 tb Water

  6. 8 oz Semisweet chocolate squares

  7. 1. Place chopped almonds on a cooky sheet; toast in moderate oven

  8. 10 minutes, or until lightly golden.

  9. 2. Combine butter or margarine, sugar, corn syrup and water in a

  10. 300F on candy thermometer. (A teaspoonful of syrup will separate into brittle threads when dropped in cold water.) Remove from heat; stir in

  11. 1 cup of the toasted almonds. Pour into a buttered

  12. 13x9x2" pan, spreading quickly and evenly; cool. Turn out onto wax paper.

  13. 3. Melt chocolate squares in the top of a double boiler over hot

  14. 1/4 cup nuts; let set for about 20 minutes; turn candy over and spread with remaining chocolate and sprinkle with remaining nuts. Let stand until set. Break into pieces. Makes l pound. From Family Circle

  15. 11/72 Homemade Candies


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