- 2 cups [500 mL] almonds
- 1 cup [225 g] butter
- 1 1/3 cups [275 g] sugar
- 1 tablespoon [15 mL] light corn syrup
- 3 tablespoons [45 mL] water
- 1 pound [454 g] sweetened chocolate
|
- Preheat oven to 325°F [160°C].
- Roast almonds into preheated oven for about 20 minutes.
- Coarsely chop roasted almonds into a nut grinder; set aside.
- Melt butter into a heavy 2-quart [2-L] saucepan.
- Add sugar, light corn syrup and water.
- Either cook, stirring often over medium heat, to hard crack stage [300°F - 150°C] onto a candy thermometer.
Or, cook into a microwave oven for approximately 11 minutes, to hard crack stage [300°F - 150°C] onto a candy thermometer.
- Quickly stir in 1 cup [250 mL] of reserved coarsely chopped roasted almonds.
- Evenly spread mixture into a well-greased 13 x 9-inch [33 x 23-cm] baking pan.
- Leave to cool completely.
- Melt 1/2 pound [227 g] of the sweetened chocolate; evenly pour onto candy to frost one side.
- Sprinkle with 1/2 cup [125 mL] of remaining coarsely chopped roasted almonds.
- Set aside until firm.
- Turn candy over onto waxed paper.
- Repeat to coat other side of candy with melted sweetened chocolate and coarsely chopped roasted almonds.
- Leave to cool completely, before cutting or breaking into bite-size pieces.
|
