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Christmas Crunch

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CATEGORY CUISINE TAG YIELD
1 Servings

INGREDIENTS

1 3/4 c Sugar
1/3 c Light corn syrup
1 c Margarine or butter ( 2 stickes)
8 oz Slivered blanched almonds. lightly toasted and finely chooped
2 1-ounce squares unsweeted chocolate, coarsely chooped
2 1-ounce squares semisweet chocolate, coarsely chooped
1 ts Shortening

INSTRUCTIONS

Prep: 1 hour plus cooking Cook: 30 minutes
In a heavy 2-quart saucepan over medium heat, heat sugar,corn syrup, and
1/4 cup water to boiling, stirring occasionally. Stir in margarine or
butter, Set candy thermometer in place and continue cooking, stirring
frequently, until temperature reaches 300 degrees F. or hard-crak stage
(when small amount of mixture dropped into very cold water separates into
hard brittle threads), about 20 minutes.
Remove saucepan from heat. Reserve 1/3 cup chooped almonds. Stir remaining
almonds into hot syrup. Immediately pour mixture into lightly greased 15
1/2" by 10 1/2" jelly-roll pan; sread evenly, cool in pan on rack.
Prepare chocolate glaze: In heavy, small saucepan over low heat, heat
chocolate and shoetening until melted, stirring occasionally. Remove
saucepan from heat; cool slightly.
Remove candy in one piece from pan to cutting board. Spread chocolate over
candy; sprinkle with reserved almonds, pressing them into chocolate. Set
candy aside to allow glaze to set, about 1 hour. Break candy into pieces.
Store in layers, separated by wax paper, in tightly,  covered container to
use up within 2 weeks.
Makes about 1 3/4 ponds candy.
Clean-up Hint:  Candy mixture hardens quickly on pan, thermometer, and
spoon upon stading. To remove, fill pan with water; place items in pan and
bring water to a boil. Boil until mixture melts.
Each ounce: About 180 calories, 2 g protein, 19 g carbohydrate, 12 g total
fat (2 g saturated), 0 mg cholesterol, 90 mg sodium.
Posted to EAT-L Digest 12 November 96
Date:    Wed, 13 Nov 1996 22:43:48 -0500
From:    J Martin <jmartin@GLEN-NET.CA>

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“Forgive your enemies – it messes with their heads!”

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