Some cosmetic changes in preparation for larger site changes in the works.
Joined: Dec 19, 2005
Posted to Thread #12380 at 6:44 pm on Oct 24, 2008
4 sticks butter
2 cups sugar
1 cup water
1/2 teaspoon salt
3 cups sliced almonds, divided
1 teaspoon baking soda
12 ounces fine quality milk chocolate bars, chopped
Preheat oven to 350 F.
Evenly spread 1 cup sliced almonds onto a baking sheet and place in the oven for 6-8 minutes until they turn a light brown, stirring occasionally, so they do not burn. When done, cool and slightly crush the almonds.
Cover a 10X15" pan with foil and set aside.
Place butter in a large heavy bottomed saucepan and melt over medium heat until it starts to bubble and you can smell a pleasant nutty aroma.
Stir in sugar, water and salt. Attach a candy thermometer inside the pan and leave
the heat on medium, bring to a boil without stirring.
When the temperature reaches 245 F, stir in the remaining 2 cups almonds and
keep stirring until the temperature reaches 295 F.
When at 295 F, remove pan from heat and carefully stir in baking soda. Quickly pour into the prepared pan, gently pushing into the corners. This will begin to set very fast so don't mess around too much.
After a couple minutes, sprinkle chocolate over the top of the candy and let set for 5 minutes. Using a small off-set spatula, spread the softened chocolate evenly over the top. Sprinkle with the crushed almonds and let cool at room temperature for 60 minutes. Place in the refrigerator and let sit for a couple hours so the chocolate can set. Break into chunks with a knife or your hands.
Adapted from BBCL - Anna
A balanced diet is equal parts of milk and dark chocolate.
Other messages in this thread:
- 12380. Anyone have new candy recipes since last year? - GayleMO - 3:26pm on 10/24/08 (19)
- REC: Peanut Candy... I've got to come up with a better name for this... - cheezz - 4:17pm on 10/24/08
- Looks great..but 2 lbs white chocolate?! - GayleMO - 5:55pm on 10/24/08
- Going there now..thx! - GayleMO - 5:56pm on 10/24/08
- Egads. *sigh Sorry bout that, Dawn. [NT] - GayleMO - 5:57pm on 10/24/08
- Doesn't have to be expensive stuff.. use bark if you find it... Trader Joe's is good source [NT] - cheezz - 7:04pm on 10/25/08
- Hi Gayle, check your personal email. I sent you some recipes to look at. [NT] - Dawn_MO - 4:25pm on 10/24/08
- Gayle, here are a few recipes from my files that sound excellent: [NT] - Meryl - 6:42pm on 10/24/08
- Dark Chocolate Bark with Walnuts and Dried Cherries [LINK] - Meryl - 6:43pm on 10/24/08
- Almond Roca [LINK] - Meryl - 6:44pm on 10/24/08
- Marilyn's English Toffee (no, not our Marilyn):) Had great reviews on the Cook's Illustrated Forum - Meryl - 6:46pm on 10/24/08
- Pistachio and Toasted Coconut Chocolate Bark - Meryl - 6:47pm on 10/24/08
- This is one I'm adding to my gift boxes this year. Pecan and Salted Caramel Candy [NT] [LINK] - CynUpstateNY - 7:28pm on 10/24/08
- Gale Gand's REC: Cashew-Cinnamon Brittle... - charlie - 8:05pm on 10/24/08
- REC: Chewy Nut Toffee... - charlie - 8:09pm on 10/24/08
- Marilyn, quick! Transmogrify foil helmet back to Hawaii!!! [NT] - Sandi in Hawaii - 4:17am on 10/25/08
- sorry...what did you say? Can't hear you. I'm huddled under it, wimpering. [NT] - MarilynFL - 1:28pm on 10/25/08
- ROFL! [NT] - Pat-NoCal - 3:37pm on 10/25/08
- we need a bigger helmet... it's going to get crowded with ME under there too!!! [NT] - cheezz - 7:05pm on 10/25/08
- Thanks everyone! These look great! - GayleMO - 4:12pm on 10/25/08