Tina12/14/10




A rich, buttery candy laced with chocolate and toasted almonds. This recipe works well with margarine or butter. It is definitely worth the time and effort. It makes a great gift sent in a pretty glass jar.






  • SERVING/YIELD
    About 20 pieces


  • PREP TIME









  • COOK TIME









  • LEVEL

    Medium



  • BLESSING
    Shehakol


  • RECIPE
    #627

























INGREDIENTS













  • ¼ cup water










  • 1¾ cup sugar










  • ⅓ cup light corn syrup










  • 1 cup margarine or butter-2 sticks










  • 8 oz slivered almonds, lightly toasted , finely chopped










  • - glaze:










  • 2 (1 oz) squares unsweetened chocolate, coarsely chopped










  • 2 (1 oz) squares semisweet chocolate, coarsely chopped










  • 1 tsp shortening










  1. In a 2-quart saucepan over medium heat, heat sugar,corn syrup,and water to boiling, stirring occasionally. Stir in margarine or butter. Continue cooking mixing frequently until temperature reaches 300- if using a candy thermometer or for about 20 minutes.



  2. Remove pan from heat. Set aside 1/3 cup chopped almonds. Stir remaining almonds into hot syrup. Immediately pour mixture into lightly greased jelly-roll(15 1/2" by 10 1/2") pan;spread evenly with metal spatula quickly before it hardens. The pan will get very hot; use a pot holder. Set aside to cool.



  3. In heavy saucepan over low heat, heat chocolate and until melted. Keep stirring. Remove pan, cool slightly.



  4. Remove candy in one piece from jelly-roll pan. Place on parchment paper or cutting board. Spread chocolate glaze over candy;sprinkle with reserved almonds- pressing them gently into chocolate. Set aside for glaze to harden- about 1 hour.



  5. Using a knife, cut into serving size pieces. Pieces should be uneven and different sizes for a prettier presentation. Store in layers between waxed paper in container. Will stay fresh for about 2 weeks.















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