|Light corn syrup||1 1⁄2 Cup (24 tbs)|
|Sugar||2 Cup (32 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Almond extract||1⁄2 Teaspoon|
|Food coloring||3 Drop (Red / Green)|
|Soft butter/Margarine||1⁄4 Cup (4 tbs)|
|Chopped toasted almonds||1 Cup (16 tbs)|
|Chopped candied cherries||1⁄4 Cup (4 tbs)|
Mix first four ingredients in heavy saucepan.
Cook, stirring, until sugar is dissolved.
Cook, without stirring, until 250 °F.registers on candy thermometer, or until a small amount of mixture dropped into cold water forms a hard ball.
Beat egg whites until stiff but not dry in large bowl of electric mixer.
Gradually beat in about one fourth (not more) of the syrup and continue beating until mixture holds its shape.
Cook remaining syrup until 300°F.registers on candy thermometer, or until a small amount of mixture dropped into cold water separates into hard and brittle threads.
Gradually beat into first mixture and continue beating until mixture begins to hold its shape.
Add flavoring and food coloring to tint a delicate shade.
Beat in butter; continue beating until very thick and satiny.
Stir in nuts and cherries.
Press into a buttered 8-inch square pan and smooth top.
Let stand until firm.
Turn out of pan and cut into pieces 1 x 1 1/2 inches.
Wrap each piece individually in wax paper.
For best flavor, store for several days in a cool place before serving.
Makes about 2 pounds.