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