1 pound butter
2 1/2 cups sugar
1 1/2 cup chopped almonds
milk chocolate (the better quality you use the better it will turn out, I used some from Trader Joe's)
finely chopped almonds
Melt butter in large pot, then add sugar. Bring to a boil, stirring constantly. When boiling and butter and sugar are blended, add almonds. Continue boiling until candy reaches hard crack stage (300-310 degrees). Pour candy onto ungreased cookie sheet and using the back of clean metal spoons, spread thin. If you use a standard sized cookie sheet, it should spread thin enough to cover the entire surface of the sheet.
2 1/2 cups sugar
1 1/2 cup chopped almonds
milk chocolate (the better quality you use the better it will turn out, I used some from Trader Joe's)
finely chopped almonds
Melt butter in large pot, then add sugar. Bring to a boil, stirring constantly. When boiling and butter and sugar are blended, add almonds. Continue boiling until candy reaches hard crack stage (300-310 degrees). Pour candy onto ungreased cookie sheet and using the back of clean metal spoons, spread thin. If you use a standard sized cookie sheet, it should spread thin enough to cover the entire surface of the sheet.
Once candy is cooled, break into smaller chunks. Then
melt chocolate in top of a double boiler and brush one side of candy with
melted chocolate then dip in almonds. Once chocolate is solid, repeat
with other side of candy. When chocolate is totally cooled, break into
bite sized pieces and store in sealed container.
No comments:
Post a Comment