Contributor: |
Contributor: Grandma Jane (Jane Malaney Carney)
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Category: |
Category: |
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fancy |
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Ingredients: |
Ingredients: CANDY
1 cup butter
1 1⁄3 cups granulated sugar
1 tablespoon light corn syrup
3 tablespoons water
1 cup coarsely chopped almonds (toasted)
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Directions: |
Directions:In a large saucepan melt butter; add sugar, corn syrup, and water.
Cook stirring occasionally to hard-crack stage (300 degrees) on a candy thermometer--watch carefully after 280 degrees as it rises fast after this.
Quickly stir in the coarsely chopped almonds.
Spread in warmed, buttered 9x13 pan.
Cool thoroughly and turn out onto waxed paper. |
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Topping |
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Ingredients: |
Ingredients: 4 (4 1/2 ounce) milk chocolate candy bars (melted)
1 cup finely chopped almonds (toasted)
Note:
we preferdark chocolate or semi-sweet chocolate chips.
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Directions: |
Directions:Melt the chocolate and spread half on top of the candy.
Sprinkle with half of the finely chopped almonds.
Cover with wax paper and invert.
Spread the other half of chocolate and sprinkle other half of nuts.
Crack in pieces. |
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Number Of
Servings: |
Number Of
Servings:multiple |
Preparation
Time: |
Preparation
Time:40 min. |
Personal
Notes: |
Personal
Notes: First memory of this candy is it's being part of a December, 1960, Care Package to Maureen at the College of New Rochelle. This quickly became popular with friends, family, and service workers, volunteers, all of whom often receive a box at Christmas.
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This recipe for Almond Butter Crunch Candy, by 