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2 Tbs. butter
1/2 c. raw slivered almonds
1/2 c. butter, cut into chunks
1-1/2 c. granulated sugar
3 Tbs. water
1 Tbs. light corn syrup
2 bars (about 1-1/2 oz. each) milk chocolate, broken into small pieces (or 3
oz. milk chocolate chips)
Line a baking sheet with aluminium foil. Butter the foil lightly and set
aside.
Place 2 Tbs. butter in a shallow bowl. Microwave on high until butter
melts. Stir in almonds. Microwave on high 4-5 minutes or until almonds
lightly brown, stirring after each minute. Drain on paper towels. Sprinkle
the almonds on the prepared baking sheet in a 12X8 inch area. Set aside.
In a 2-quart microwave-safe mixing bowl, combine remaining ingredients
EXCEPT chocolate. Microwave on high for 2-3 minutes or until sugar
dissolves and mixture can be stirred smooth. Place microwave candy
thermometer in the mixture. Microwave on high 5-1/2 to 6-1/2 minutes or
until temperate registers 300F. (If you want to do the cold water test, it
needs to be hard-crack stage - a drop of the mixture should separate into
thin, brittle strands.)
Quickly pour the mixture over the almonds on the baking sheet. Let stand 1
minute to set. Arrange the chocolate on top of the candy. Let stand for
2-3 minutes or until the chocolate melts. Spread the chocolate over the
candy. Chill to set. Break into pieces. Makes 1 lb.
1/2 c. raw slivered almonds
1/2 c. butter, cut into chunks
1-1/2 c. granulated sugar
3 Tbs. water
1 Tbs. light corn syrup
2 bars (about 1-1/2 oz. each) milk chocolate, broken into small pieces (or 3
oz. milk chocolate chips)
Line a baking sheet with aluminium foil. Butter the foil lightly and set
aside.
Place 2 Tbs. butter in a shallow bowl. Microwave on high until butter
melts. Stir in almonds. Microwave on high 4-5 minutes or until almonds
lightly brown, stirring after each minute. Drain on paper towels. Sprinkle
the almonds on the prepared baking sheet in a 12X8 inch area. Set aside.
In a 2-quart microwave-safe mixing bowl, combine remaining ingredients
EXCEPT chocolate. Microwave on high for 2-3 minutes or until sugar
dissolves and mixture can be stirred smooth. Place microwave candy
thermometer in the mixture. Microwave on high 5-1/2 to 6-1/2 minutes or
until temperate registers 300F. (If you want to do the cold water test, it
needs to be hard-crack stage - a drop of the mixture should separate into
thin, brittle strands.)
Quickly pour the mixture over the almonds on the baking sheet. Let stand 1
minute to set. Arrange the chocolate on top of the candy. Let stand for
2-3 minutes or until the chocolate melts. Spread the chocolate over the
candy. Chill to set. Break into pieces. Makes 1 lb.
