| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Candies, Nuts, Chocolate |
12 |
Servings |
INGREDIENTS
| 2 |
|
Cubes butter (NO margarine!) |
| 1 1/3 |
c |
Sugar |
| 1 |
tb |
Light Karo |
| 3 |
tb |
Water |
| 2 |
|
Separate cups finely chopped almonds |
| 8 |
oz |
Hershey chocolate bar, broken into chunks. |
INSTRUCTIONS
Butter a cookie sheet. Combine butter, syrup, sugar and water in sauce pan.
Stir constantly over medium heat until candy thermometer reaches 300.
Remove from heat. Stir in 1 cup almonds. Quickly spread out on buttered
cookie sheet with buttered spatula (sometimes using hands covered with
plastic bags and buttered helps). Place chocolate pieces on top, spread
around as they melt. When chocolate covers all candy, sprinkle with other
cup of chopped almonds. Press lightly. Refrigerate 1/2 hours.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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