| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Crook1 |
1 |
servings |
INGREDIENTS
| 1/3 |
c |
Land O Lakes Butter |
| 2 |
c |
Slivered almonds |
| 1/3 |
c |
Sugar |
| 2 |
tb |
Light corn syrup |
| 1/2 |
c |
One of the following: |
|
|
Semisweet real chocolate chips |
|
|
Butterscotch or vanilla milk chips |
|
|
Toffee chips |
|
|
Chopped red and green candied cherries |
INSTRUCTIONS
CANDY
TOPPING
*For best results, assemble all ingredients before starting.
Line large baking sheet with waxed paper; set aside. In 10 or 12inch
skillet melt butter until sizzling; add almonds, sugar and corn
syrup. Cook over medium heat, stirring constantly with wooden spoon
(not rubber spatula), until sugar and nuts are golden brown (4 to 9
minutes). (Watch closely to prevent burning.). Immediately remove
from heat; sprinkle with desired topping above (DO NOT STIR).
Working quickly, using two spoons, drop level tablespoonfuls of almond
mixture, forming mounds, onto prepared baking sheet. Refrigerate
until firm (about 45minutes). Place individual clusters in paper
candy cups or on squares of colored foil; store in airtight container
at room temperature. Candy cups and colored foil available at cake
decorating stores. Makes 30 candies.
Almond Toffee: Omit topping. Quickly spread candy mixture in a very
thin layer onto prepared baking sheet. Cool completely (at least 30
minutes). Break into small pieces. Store in airtight containers.
Place in jars or cellophane bags for gift giving.
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