Almond Crunch So Tasty

Thursday, July 23, 2015

Almond Crunch

"I am begged for this recipe whenever I serve it. My advice: Invest in an amazing candy thermometer and constantly, always, constantly use desirable components. Do not use margarine alternatively for the butter; the water content is just too excessive."

Ingredients :

1 cup blanched slivered almonds
1 cup butter
1 1/four cups white sugar
2 tablespoons mild corn syrup
2 tablespoons water
2 cups milk chocolate chips

Instructions :

Prep : 15M	Cook : 16M	Ready in : 2H20M

Preheat oven to 375 tiers F (190 levels C). Arrange almonds in a single layer on a baking sheet. Toast within the preheated oven till gently browned, about 5 mins.
Line a jelly roll pan with foil.
In a heavy saucepan, combine butter, sugar, corn syrup, and water. Cook over medium heat, stirring constantly, until aggregate boils. Boil, without stirring, to hard crack degree, 300 ranges F (a hundred and fifty stages C). Remove from warmness.
Working quickly, stir in almonds, and pour combination into foil covered jelly roll pan; tip pan back and forth to unfold candy frivolously in pan. Sprinkle chocolate chips over candy brittle. Let stand approximately five mins, or till brilliant and soft. Spread chocolate flippantly over candy. Cool to room temperature, then refrigerate for 1 hour. Break into chew-length pieces.

Notes :

Reynolds® Aluminum foil can be used to keep meals wet, prepare dinner it calmly, and make clean-up less complicated.

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