|Almonds||3⁄4 Pound (blanched)|
|Butter||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|German chocolate||4 , sweet|
Toast almonds to light tan and thoroughly crisp.
Coarsely grind 1/3 of the almonds.
The other two-thirds should be split the long way, and set aside to go into the candy.
Melt butter; add sugar, and cook to 250° on a candy thermometer.
Cook over medium heat, stirring constantly.
When the thermometer shows 250°, add the split almonds, and continue cooking to 290°.
Pour on marble slab or greased flat platter.
While still hot, cut into 1-inch squares.
Make chocolate coating by melting chocolate in top of double boiler.
Keep the water hot under the chocolate.
When squares are cold, dip in chocolate coating.
Immediately cover with ground almonds.
Put on waxed paper, and allow to dry overnight.
Serving size: Complete recipe
Calories 4903 Calories from Fat 3299
% Daily Value*
Total Fat 383 g588.7%
Saturated Fat 144.3 g721.3%
Trans Fat 0.1 g
Cholesterol 483.8 mg161.3%
Sodium 288.2 mg12%
Total Carbohydrates 346 g115.3%
Dietary Fiber 45.5 g182%
Sugars 257.2 g
Protein 78 g156.2%
Vitamin A 112.5% Vitamin C
Calcium 95.4% Iron 70.7%
*Based on a 2000 Calorie diet