|Blanched almonds||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Vanilla pudding mix||3 1⁄4 Ounce (1 Package)|
|Almond extract||1⁄4 Teaspoon|
|Whipping cream||1⁄2 Cup (8 tbs)|
Heat oven to 350 degrees.
Spread almonds in a single layer on a baking sheet.
Toast about 10 minutes or until golden, stirring often.
Boil sugar and water together in a small saucepan over moderate heat, shaking the pan often, until the sugar caramelizes and is golden brown.
Add almonds, stir and bring back to a boil.
Pour out on cookie sheet immediately, spreading thin.
Mixture should be brittle.
Break up and put through the fine blade of the food chopper.
Prepare vanilla pudding mix according to package directions.
Stir in almond extract.
Just before filling puffs, whip cream until stiff and fold into pudding along with 1 cup of almond mixture.
Serving size: Complete recipe
Calories 1590 Calories from Fat 670
% Daily Value*
Total Fat 77 g118.5%
Saturated Fat 29.7 g148.6%
Trans Fat 0 g
Cholesterol 165.7 mg55.2%
Sodium 1381.3 mg57.6%
Total Carbohydrates 207 g68.9%
Dietary Fiber 7.5 g30.2%
Sugars 195.9 g
Protein 16 g31.8%
Vitamin A 0.1% Vitamin C
Calcium 23.5% Iron 15.1%
*Based on a 2000 Calorie diet