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Ingredientes
- 1 1/2 c. Semi-sweet chocolate chips
- 1 3/4 c. Minced almonds, divided
- 1 1/2 c. Butter or possibly margarine
- 1 3/4 c. Sugar
- 3 Tbsp. Light corn syrup
- 3 Tbsp. Water
Direcciones
- Heat oven to 350 degrees F. Line 13x9x 2-inch pan with foil; butter foil.
- Sprinkle 1 c. chocolate chips into pan; set aside. In shallow baking pan spread minced almonds. Bake about 7 min or possibly till golden; set aside. In heavy 3-qt saucepan heat butter; blend in sugar, corn syrup and water. Cook over medium heat, stirring constantly, to 300 degrees F on a candy thermometer (hard-crack stage) or possibly till mix, when dropped into very cool water, separates into threads which are hard and brittle. Bulb of candy thermometer shouldn't rest on bottom of saucepan. Remove from heat; stir in 1-1/2 c. toasted almonds. Immediately spread mix proportionately over chocolate chips in prepared pan; don't disturb chips. Sprinkle with remaining 1/4 c. toasted almonds and remaining 1/2 c. chocolate chips; cold slightly. With sharp knife score into 1 1/2 inch squares, wiping knife blade after drawing through candy. Cold completely; remove from pan. Remove foil; break into pcs. Store in airtight container in cold, dry place.
