- 1 3/4 cups granulated sugar
- 1/3 cup light corn
- 1 cup margarine or butter
- 8 ounces slivered blanched almonds, lightly toasted and finely chopped
- 2 (1 ounce) squares unsweetened chocolate, coarsely
- 2 (1 ounce) squares semisweet chocolate, coarsely chopped
- 1 teaspoon shortening
- Crunch: Grease a 15 1/2 x 10 1/2-inch jellyroll pan. Set aside.
- In heavy 2-quart saucepan over medium heat, heat sugar, corn syrup, and 1/4 cup
water to boiling, stirring occasionally.
- Stir in margarine or butter.
- Set candy thermometer in place and continue cooking, stirring frequently, until
temperature reaches 300 degrees F or hard-crack stage, about 20 minutes.
- Remove saucepan from heat.
- Reserve 1/3 cup chopped almonds. Stir remaining almonds into hot syrup.
- Immediately pour mixture into prepared pan; spread evenly.
- Cool in pan on rack.
- Chocolate Glaze: In heavy, small saucepan over low heat, heat chocolate and shortening
until melted, stirring occasionally. Remove saucepan from heat; cool slightly.
- Remove candy in one piece from pan to cutting board. Spread chocolate over candy;
sprinkle with reserved almonds, pressing them gently into chocolate.
- Set candy aside to allow glaze to set, about 1 hour.
- Break candy into pieces.
- Store in layers, separated by wax paper, in tightly covered container to use
up within 2 weeks.
Yield: about 1 3/4 pounds candy