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Categories:Viewed: 13 - Published at: 8 years ago
Ingredients
- Wesson oil
- 4 c. sugar
- 1/2 c. light Karo syrup
- 1 c. water
- 4 oz. butter
- 12 oz. butter
- 1 tsp. salt
- 4 oz. (1/2 c.) ground raw almonds
- 1 tsp. vanilla
- 2 Hershey's chocolate bars
Method
- Grease cookie sheets (3) with Wesson oil; set them over ice. Cook
- to
- 280°, sugar, syrup and water.
- Wash down sides of
- pan using
- cold
- water and pastry brush.
- Add 4 ounces of butter; stir
- well.
- Cook
- to 290°.
- Add 12 ounces of butter; stir to keep
- from burning.
- Cook to
- 315°.
- Add salt and almonds; cook to 325°.
- Remove from heat.
- Add vanilla.
- Pour on
- cold Wesson oiled cookie sheets, 1/4 inch thick.
- Score in squares while still warm; when cold, break in pieces and allow to mellow for 24 hours.
