Almond Butterscotch Sauce
|Firmly packed light brown sugar||1 1⁄4 Cup (20 tbs)|
|Whipping cream||2⁄3 Cup (10.67 tbs), chilled|
|Light corn syrup||2⁄3 Cup (10.67 tbs)|
|Butter/Margarine||2⁄3 Cup (10.67 tbs)|
|Chopped toasted blanched almonds||1⁄2 Cup (8 tbs)|
1. Combine all ingredients except almonds in a heavy 2-quart saucepan; stir over low heat until sugar is dissolved and butter is melted. Increase heat to medium and bring to boiling; stir occasionally.
2. Set a candy thermometer in place. Cook without stirring until thermometer registers 226°F.
3. Remove from heat and cool slightly. Stir in the almonds.