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Categories:Viewed: 61 - Published at: 4 years ago
Ingredients
- 2 teaspoons plus 1 cup butter, divided
- 1 cup sugar
- 2 tablespoons water
- 2 tablespoons corn syrup
- 1/4 teaspoon salt
- 1 can (6 ounces) smoked almonds, chopped
- 1 teaspoon vanilla extract
- 1 Symphony candy bar with almonds and toffee (8 ounces), chopped
Method
- Grease a 15x10x1-in. baking pan with 2 teaspoons butter; set aside.
- In a small heavy saucepan, combine the sugar, water, corn syrup and salt; stir in remaining butter. Cook and stir over medium heat until a candy thermometer reads 300° (hard-crack stage). Remove from the heat; stir in almonds and extract. Immediately pour into prepared pan.
- Sprinkle with candy bar; spread with a knife when melted. Let stand until set, about 1 hour. Break into pieces. Store in an airtight container.
