2 1/2 cups white sugar
1lb butter (Cache Valley, salted)
4 tbsp light Karo syrup
1 cup water
1 cup almonds
chocolate chips (grated)
walnuts (chopped)
Stir sugar, water, syrup, butter, and almonds over high heat until golden brown. Continuously stirring, use a candy thermometer to monitor the temperature until it reaches 282 Fahrenheit, which takes about 10-15 minutes. Spread chopped nuts and then grated chocolate on an ungreased cookie sheet. Pour mixture and spread over chocolate. Cover with another layer of chocolate and nuts. Cool. Break into pieces.
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