· 1/4 cup water
· 1 3/4 cup sugar
· 1/3 cup light corn syrup
· 1 cup butter (or margarine)
· 8 oz slivered blanched almonds, lightly toasted and chopped finely (reserve ⅓ cup for topping)
· 2 1oz squares unsweetened chocolate
· 2 1oz squares semisweet chocolate
· 1 tsp shortening
Over medium heat cook water, sugar and corn syrup to boiling, add butter. Put in candy thermometer and cook, stirring occasionally until mixture reaches 300 degrees (or hard crack stage)
Remove from heat, quickly stir in chopped almonds (reserving 1/3 cup for topping) and spread candy onto a lightly greased 10x15" pan. Let cool on rack.
When candy is almost cool, make the chocolate glaze- melt chocolate and shortening over low heat, stirring occasionally. Remove from heat and allow to cool slightly.
Remove candy from pan in one piece and place on cutting board. Cover with chocolate, then sprinkle with remaining almonds, pressing lightly into chocolate.
Allow glaze to set and cool for about an hour. When set, break into pieces, store in airtight container separated with wax paper and use within 2 weeks (trust me it won’t last that long!)
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