INGREDIENTS

INSTRUCTIONS

Heat oven to 350 degrees F. Line 13x9x 2-inch pan with foil; butter foil.
Sprinkle 1 cup chocolate chips into pan; set aside. In shallow baking pan
spread chopped almonds. Bake about 7 minutes or until golden brown; set
aside. In heavy 3-quart saucepan melt butter; blend in sugar, corn syrup
and water. Cook over medium heat, stirring constantly, to 300 degrees F on
a candy thermometer (hard-crack stage) or until mixture, when dropped into
very cold water, separates into threads that are hard and brittle. Bulb of
candy thermometer should not rest on bottom of saucepan. Remove from heat;
stir in 1-1/2 cups toasted almonds. Immediately spread mixture evenly over
chocolate chips in prepared pan; do not disturb chips. Sprinkle with
remaining 1/4 cup toasted almonds and remaining 1/2 cup chocolate chips;
cool slightly. With sharp knife score into 1 1/2 inch squares, wiping knife
blade after drawing through candy. Cool completely; remove from pan. Remove
foil; break into pieces. Store in airtight container in cool, dry place.
Recipe by: Treasury of Christmas Recipes (1991)
Posted to MC-Recipe Digest V1 #937 by "Eugene Johnston"
<ejohnston@mailexcite.com> on Nov 30, 1997

A Message from our Provider:

“God owns you, and every molecule you have ever touched”