| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Candies | 1 | Servings | |
INGREDIENTS
| 2 | c | Sugar |
| 2/3 | c | Milk |
| 1 | tb | Light Corn Syrup |
| 1/4 | ts | Salt |
| 2 | tb | Butter |
| 1 | ts | Vanilla |
| 1 | c | Unblanched Almonds; toasted |
INSTRUCTIONS
Combine sugar, milk, corn syrup, and salt in 2 quart heavy saucepan. Cook, stirring constantly until sugar dissolves and mixture comes to a boil. Then cook without stirring to soft ball stage (234).. Remove from heat; add butter, but do not stir. Let cool til lukewarm (110) Then add vanilla. Beat til mixture thickens and spread is creamy. Add toasted almonds. Then spread about 1/2 inch thick on wax paper lined baking sheet. Cool, break into pieces. Makes about 1 1/2 pounds. Posted to recipelu-digest Volume 01 Number 301 by James and Susan Kirkland <kirkland@gj.net> on Nov 24, 1997
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