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Ingredients
- 2 cups white sugar
- 1 cup butter
- 1 1/2 cup light corn syrup
- 2 cups heavy cream
- after cooking
- 2 tsp vanilla
- 2 cups blanched almonds
Details
Cooking time 60mins
Preparation
Step 1
Bring first 3 ingredients and 1 cup of cream to a boil on low heat.
To prevent curdling, add 1 cup of cream after boiling starts.
Boil to 240 degrees in low heat
(Be sure to use a large, heavy kettle and a candy thermometer).
When candy has reached 240 degrees remove from heat and add 2 tsp of vanilla. Stir in well.
Add 2 cups of blanched, toasted almonds and pour into a greased 9 X 13 pyex cake pan.
Let stand over night.
Cut in pieces and wrap in wax paper.
PS Appoximately 1 hour cook time. After 45 minutes watch thermometer carefully. DO NOT LET TEMPERATURE GO OVER 240 degrees.
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