Christmas Crunch Salad
INGREDIENTS:
1 3/4 c Sugar
1/3 c Light corn syrup
1 c Margarine or butter ( 2
-stickes)
8 oz Slivered blanched almonds.
-lightly toasted and finely
-chooped
2 1-ounce squares unsweeted
-chocolate, coarsely chooped
2 1-ounce squares semisweet
-chocolate, coarsely chooped
1 ts Shortening
1 3/4 c Sugar
1/3 c Light corn syrup
1 c Margarine or butter ( 2
-stickes)
8 oz Slivered blanched almonds.
-lightly toasted and finely
-chooped
2 1-ounce squares unsweeted
-chocolate, coarsely chooped
2 1-ounce squares semisweet
-chocolate, coarsely chooped
1 ts Shortening
Prep: 1 hour plus cooking Cook: 30 minutes
In a heavy 2-quart saucepan over medium heat, heat sugar,corn syrup, and 1/4 cup water to boiling, stirring occasionally. Stir in margarine or butter, Set candy thermometer in place and continue cooking, stirring frequently, until temperature reaches 300 degrees F. or hard-crak stage (when small amount of mixture dropped into very cold water separates into hard brittle threads), about 20 minutes.
Remove saucepan from heat. Reserve 1/3 cup chooped almonds. Stir remaining almonds into hot syrup. Immediately pour mixture into lightly greased 15 1/2" by 10 1/2" jelly-roll pan; sread evenly, cool in pan on rack.
Prepare chocolate glaze: In heavy, small saucepan over low heat, heat chocolate and shoetening until melted, stirring occasionally. Remove saucepan from heat; cool slightly.
Remove candy in one piece from pan to cutting board. Spread chocolate over candy; sprinkle with reserved almonds, pressing them into chocolate. Set candy aside to allow glaze to set, about 1 hour. Break candy into pieces. Store in layers, separated by wax paper, in tightly, covered container to use up within 2 weeks.
Makes about 1 3/4 ponds candy.
Clean-up Hint: Candy mixture hardens quickly on pan, thermometer, and spoon upon stading. To remove, fill pan with water; place items in pan and bring water to a boil. Boil until mixture melts.
Each ounce: About 180 calories, 2 g protein, 19 g carbohydrate, 12 g total fat (2 g saturated), 0 mg cholesterol, 90 mg sodium.
In a heavy 2-quart saucepan over medium heat, heat sugar,corn syrup, and 1/4 cup water to boiling, stirring occasionally. Stir in margarine or butter, Set candy thermometer in place and continue cooking, stirring frequently, until temperature reaches 300 degrees F. or hard-crak stage (when small amount of mixture dropped into very cold water separates into hard brittle threads), about 20 minutes.
Remove saucepan from heat. Reserve 1/3 cup chooped almonds. Stir remaining almonds into hot syrup. Immediately pour mixture into lightly greased 15 1/2" by 10 1/2" jelly-roll pan; sread evenly, cool in pan on rack.
Prepare chocolate glaze: In heavy, small saucepan over low heat, heat chocolate and shoetening until melted, stirring occasionally. Remove saucepan from heat; cool slightly.
Remove candy in one piece from pan to cutting board. Spread chocolate over candy; sprinkle with reserved almonds, pressing them into chocolate. Set candy aside to allow glaze to set, about 1 hour. Break candy into pieces. Store in layers, separated by wax paper, in tightly, covered container to use up within 2 weeks.
Makes about 1 3/4 ponds candy.
Clean-up Hint: Candy mixture hardens quickly on pan, thermometer, and spoon upon stading. To remove, fill pan with water; place items in pan and bring water to a boil. Boil until mixture melts.
Each ounce: About 180 calories, 2 g protein, 19 g carbohydrate, 12 g total fat (2 g saturated), 0 mg cholesterol, 90 mg sodium.