Christmas Crunch
Source of Recipe
Good Housekeeping December `995
List of Ingredients
1 3/4 cups sugar
1/3 cup light corn syrup
1 cup butter or margarine (2 sticks)
8 ounces slivered blanched almonds, lightly toasted and finely chopped
2 1-ounce squares unsweetened chocolate, coaresely chopped
2 1-ounce squares semisweet chocolate, coarsely chopped
1 teaspoon shorteningRecipe
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 (when small amount of mixture dropped in bery cold water separates into hard and brittle threads), about 20 minutes.
Remove saucepan from heat. Reserve 1/3 cup chopped almonds. Stir remaining almonds into hot syrup. Immediately pour mixtures into lightly greased 15 1/2" by 10 1/2" jelly-roll pan; spread evenly. Cool in pan on rack.
Prepare 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, presssing them gently into chocolate. Set candy aside to allow glaze to set, about 1 hour. Break candy into pieces. Store in layers, separated by waxed paper, in tightly covered container to use up within 2 weeks. Makes about 1 3/4 pounds candy.
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