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.
Serving size: Complete recipe
Calories 3707 Calories from Fat 1831
% Daily Value*
Total Fat 205 g315.6%
Saturated Fat 114.4 g572%
Trans Fat 0 g
Cholesterol 543.5 mg181.2%
Sodium 1269.7 mg52.9%
Total Carbohydrates 473 g157.5%
Dietary Fiber 6 g24%
Sugars 345.9 g
Protein 14 g27.2%
Vitamin A 75% Vitamin C
Calcium 50.9% Iron 22.5%
*Based on a 2000 Calorie diet