Name: Christmas Crunch
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

Why is it man and not the monkeys who decorated cave walls with pictures? Why is it that in every tribe of humans ever known there has always been some form of art and craftsmanship that goes beyond mere utility? Is it not because we long to behold and be a part of beauty?... There is in the human heart an unquenchable longing for beauty. And I am persuaded that the reason it is there is because God is the ultimately Beautiful One and he made us to long for Himself... Our desires are remnants of this urge for God because everything less than God leaves us unsatisfied. He alone is the All-Satisfying Object of Beauty. Only one vision will be sufficient for our insatiable hearts — the glory of God. For that we have been made. And it is for this we long, whether we know it or not.

John Piper

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>

A Message from our Provider:

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