Almond Caramel Candy
Christine Kania
ingredients
- 1 1/2 cups sugar
- 1/4 cup cold water
- 3/4 cup light corn syrup
- 1/4 cup butter or margarine
- 3 squares (3 oz.) unsweetened chocolate, melted
- 1 cup light cream, heated
- 1 cup roasted almonds
- 2 teaspoons vanilla
- 1/8 teaspoon salt
directions
Combine first four ingredients in a medium saucepan; bring to a boil. Stir in the chocolate; cook over medium heat to 240°F, stirring occasionally. Add hot cream, a little at a time, stirring constantly. Cook to 246°F. Remove from heat and cool to 220°F; stir in last three ingredients. Pour onto buttered platter; cool. When cool enough to handle, form into rolls and cool. Cut crosswise into pieces and wrap.
notes
To roast almonds: Bake at 300°F for 15-20 minutes, stirring occasionally. Do not roll candy in wax paper - try Saran Wrap.
Source: Nana Maskeri
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