| 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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