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Christmas Crunch




Chocolate Glaze


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

Yield: about 1 3/4 pounds candy


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