Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 c Sugar

  3. 1/3 c Milk

  4. 1/3 c Half-and-half

  5. 2 tb Light corn syrup

  6. 2 tb Almond-flavored liqueur

  7. 2 tb Margarine or butter

  8. 1/2 c Chopped almonds, -- toasted

Instructions Jump to Ingredients ↑

  1. Butter loaf pan, 9 X 5 X 3 inches. Cook sugar, milk, half-and-half, cornsyrup and almond-flavored liqueur in 3-quart saucepan over medium heat,stirring constantly, until sugar is dissolved. Cook, stirring occasionally,to 234 degrees on candy thermometer or until small amount of mixturedropped into very cold water forms a soft ball that flattens when removedfrom water; remove from heat. Add margarine.Cool mixture to 120 degreeswithout stirring. (Bottom of saucepan will be lukewarm.) Beat vigorouslyand continuously 5 to 10 minutes or until candy is thick and no longerglossy. (Mixture will hold its shape when dropped from a spoon.) Quicklystir in almonds. Spread in pan; cool. Cut into 1-inch squares.


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