| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Candies, Chocolate |
1 |
Servings |
INGREDIENTS
|
|
-Nancy Speicher DPXX20A |
| 1 |
c |
Butter or margarine |
| 1 |
c |
Granulated sugar |
| 1/3 |
c |
Packed brown sugar |
| 2 |
tb |
Water |
| 1 |
c |
Sliced unblanched almonds |
| 1/2 |
ts |
Baking soda |
| 1/3 |
c |
Semisweet chocolate pieces |
| 1/2 |
c |
Mock Pistachios* (optional) |
INSTRUCTIONS
*See recipe for Mock Pistachios Grease 13x9x2" baking pan; set aside. In
3-quart saucepan melt butter. Add sugars and water and mix well. Bring to
boil, stirring constantly. Place cany thermometer insyrup and when it
reaches 260F, stir in almonds. Boil to 300F (hard-crack stage), stirring
occasionally. Remove from heat; stir in soda. Working rapidly, pour candy
into greased pan, top with chocolate pieces and let stand a few minutes
until melted. Spread chocolate evenly, then sprinkle with Mock Pistachios.
Cool in pan on rack. To serve, break in pieces. Store airtight with waxed
paper between layers in cool, dry place 4 weeks. Makes about 1-1/4 pounds.
Source - Woman's Day Nov. 1975
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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