|
|
Instructions |
|
|
|
Line a 13x9 baking pan with foil; set aside. Using part of the butter, grease the sides of a large heavy saucepan. Add remaining butter to saucepan; melt over low heat. Add sugar, corn syrup and water. Cook and stir over medium hear until a candy thermometer reads 300 degrees (hard crack stage). Remove from heat and stir in almonds.
|
|
|
|
Quickly pour into the prepared pan, spreading to cover bottom of pan. Cool completely. Carefully invert pan to remove candy in one piece; remove foil. Melt half of the chocolate in a double boiler or microwave safe bowl; spread over top of candy. Let cool. Turn candy over and repeat with remaining chocolate; cool. Break into 2 in pieces. Store in airtight container in fridge.
|
|
|
|
Note - if you do not have a candy thermometer. Set aside a small bowl of water; To test the mixture when it is being heated, take a little of the mixture with a spoon and drizzle into water. The mixture will harden and take it out of water and try to break it. If it does not break easily, the mixture is not at the breaking point yet.
|
|
|
|
|
|
Originally Submitted
12/1/2007
|
