| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | La times, Latimes1 | 60 | servings | |
INGREDIENTS
| 1 | lb | Butter |
| 2 1/2 | c | Sugar |
| 1 1/2 | c | Whole raw unblanched almonds |
| 1 1/2 | c | Chocolate chips |
| 1 1/2 | c | Semisweet chocolate chips |
| 1 1/2 | c | Raw walnuts; finely chopped |
INSTRUCTIONS
Melt butter and sugar in large, heavy saucepan over high heat, stirring until mixture foams vigorously. Reduce heat to low and stir 5 minutes. Increase heat to high and add almonds, stirring until nuts begin to pop, about 5 minutes, then reduce heat. Continue to cook 7 minutes. Candy should caramelize slowly to medium-brown color. If candy darkens too quickly, remove from heat but continue to stir 7 minutes. Pour candy into 15- by 10-inch jellyroll pan. Let cool. Melt chocolate chips in top of double boiler over simmering water. Spread half of chocolate over candy, then sprinkle with 3/4 cup chopped walnuts. Cool, then flip candy over. Coat other side with remaining chocolate and sprinkle with remaining nuts. Break into pieces when cool. Store in airtight container. Yields 1 1/2 pounds, about 60 pieces. Each serving: 170 calories; 69 mg sodium; 18 mg cholesterol; 12 grams fat; 12 grams carbohydrates; 1 gram protein; 0.23 gram fiber Recipe Source: Los Angeles Times - 12-16-1998 Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com Converted by MM_Buster v2.0l.
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