Toasted Almond Crunch
|Corn oil margarine||1⁄2 Cup (8 tbs) (Do Not Substitute)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Water||1 1⁄2 Tablespoon|
|Light corn syrup||2 Teaspoon|
|Almonds||1⁄2 Cup (8 tbs), coarsely chopped (Toasted And Blanched, If You Can Find Them)|
|Almonds||3⁄4 Cup (12 tbs), finely chopped|
In a heavy saucepan, melt the margarine, Stir in the sugar, water, corn syrup and almonds.
Over a medium-high heat, cook until it reaches a hard-crack stage (290°).
Stir only slightly to keep from burning.
Mixture will turn to a golden color.
Pour the mixture into an 8 x 8-inch pan that has been greased with corn oil.
Allow to cool completely.
Once cool, carefully turn the candy out onto waxed paper.
In a double boiler, melt the chocolate and paraffin.
Remove from heat and stir until nearly cool.
Spread half of the chocolate on one side of the candy and sprinkle with 1/3 cup of the almonds.
Lay another piece of waxed paper on top of the candy and turn it over.
Spread the other half of the chocolate on candy and sprinkle the remaining almonds on top.
Allow to cool completely, then break into bite-sized pieces.
Preparation Time: 30 minutes.