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Almond Buttercrunch Candycandies, holiday 1 cup almonds, slivered; blanched 1/2 cup butter 1/2 cup sugar 1 tablespoon corn syrup, light Line bottom and sides of 8 or 9 inch cake pan with foil. Butter heavily. Combine almonds, butter, sugar and corn syrup in 10 inch skillet. Bring to a boil over medium heat, stirring constantly until mixture turns golden brown, about 5 to 6 minutes. Quickly spread candy in prepared pan. Cool until firm. Remove candy from pan by lifting edges of foil. Break into pieces, if desired. makes; about 3/4 lb
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