| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Candies, Desserts, Chocolate | 1 | Servings | |
INGREDIENTS
| 2 | c | Butter |
| 2 | c | Sugar |
| 6 | tb | Water |
| 10 | oz | Slivered almonds |
| 12 | oz | Semi-sweet chocolate chips |
| 1 | c | Walnuts; chopped |
INSTRUCTIONS
In electric skillet, melt butter. Add sugar, almonds and water. Place candy thermometer into mix. Temperature of skillet should be about 400 degrees. Cook, stirring constantly to hard/crack stage on thermometer. Pour mix quickly onto a large jelly roll sheet (large cookie sheet with sides). Spread very quickly. Cool in refrigerator. Melt chocolate chips over double boiler. Spread over cooled candy and sprinkle walnuts while chocolate is still soft. Press nuts into chocolate to secure. Cool again. Break into pieces and store in an airtight container. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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