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Categories:
sugar light corn syrup margarine butter slivered blanched almonds unsweetened chocolate semisweet chocolate shortening
Viewed: 47 - Published at: 8 years agoIngredients
- 1-3/4 cup sugar
- 1/3 cup light corn syrup
- 1 cup margarine
- butter
- 8 oz. slivered blanched almonds, lightly toasted and finely chopped
- 2 oz. unsweetened chocolate, coarsely chopped
- 2 oz. semisweet chocolate, coarsely chopped
- 1 tsp. shortening
Method
- In a heavy 2-quart saucepan over medium heat, heat sugar, corn syrup, and 1/4 cup water to boiling, stirring occasionally.
- Stir in margarine or butter.
- Set candy thermometer in place and continue cooking, stirring frequently, until temperature reaches 300F or hard-crack stage (when small amount of mixture dropped into very cold water separates into hard brittle threads), about 20 minutes.
- Remove saucepan from heat.
- Reserve 1/3 cup chopped almonds.
- Stir remaining almonds into hot syrup.
- Immediately pour mixture into lightly greased 15-1/2x10-1/2-inch jelly-roll pan.
- Spread evenly, cool in pan on rack.
- Prepare chocolate glaze: In heavy, small saucepan over low heat, heat chocolate and shortening until melted, stirring occasionally.
- Remove saucepan from heat; cool slightly.
- Remove candy in one piece from pan to cutting board.
- Spread chocolate over candy; sprinkle with reserved almonds, pressing them into chocolate.
- Set candy aside to allow glaze to set, about 1 hour.
- Break candy into pieces.
- Store in layers, separated by wax paper, in tightly, covered container to use up within 2 weeks.
