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Category: Candy
Prep Time: Cook Time: Total Time:
1/2 cup light corn syrup
1/4 cup water
1 1/2 cups sugar
1 cup blanched almonds, sliced or chopped
1 cup butter, do not substitute
Butter a 15 x 10 inch jellyroll pan; set aside. In an electric frying pan, combine corn syrup, water and sugar. Set temperature to 360 degrees F. Stirring constantly with a wooden spoon, bring mixture to a boil. Add almonds and butter; stir until almonds are brown. Pour candy into prepared pan.
As candy begins to set, score lines with a heavy knife. Allow candy to cool completely at room temperature. Break candy along scored lines. Store in airtight container. Makes 1 1/2 pounds (about 35 pieces). Variation: Dip each piece into tempered dipping chocolate and roll in chopped almonds.
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ALMOND TOFFEE
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Category: Candy
Prep Time: Cook Time: Total Time:
1/2 cup light corn syrup
1/4 cup water
1 1/2 cups sugar
1 cup blanched almonds, sliced or chopped
1 cup butter, do not substitute
Butter a 15 x 10 inch jellyroll pan; set aside. In an electric frying pan, combine corn syrup, water and sugar. Set temperature to 360 degrees F. Stirring constantly with a wooden spoon, bring mixture to a boil. Add almonds and butter; stir until almonds are brown. Pour candy into prepared pan.
As candy begins to set, score lines with a heavy knife. Allow candy to cool completely at room temperature. Break candy along scored lines. Store in airtight container. Makes 1 1/2 pounds (about 35 pieces). Variation: Dip each piece into tempered dipping chocolate and roll in chopped almonds.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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