| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Candies, 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: Linda Rehberg Makes: 4
lbs. Posted by: Debbie Carlson (PHHW01A) - Prodigy Reformatted for MM by
CLM, HCPM52C
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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