| CATEGORY |
CUISINE |
TAG |
YIELD |
|
English |
Candy |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Sugar |
| 1 |
lb |
Butter |
| 5 |
T |
Water |
| 1 |
c |
Almonds, chopped raw |
| 1 |
c |
Almonds, chopped roasted |
|
|
Chocolate, melted/ cooled |
INSTRUCTIONS
Melt butter, add sugar, water and raw almonds. Cook om medium to high
temperature (fast), stirring comstantly to prevent scorching. Cook to
305-310 degrees F. Pour onto buttered slab or cookie sheet to cool.
(If desired this may be scored into squares before it hardens). When
cool, spread with a layer of melted colled chocolate and sprinkle with
roasted almonds. Allow this to set up, then turn over and put more
chocolate and nuts, if desired. Break into pieces and store in an
airtight container. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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