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