Post by Baking_Bud on Dec 28, 2002 15:09:42 GMT -6
Almond Butter Crunch
1 cup slivered Almonds
1/2 cup butter
1/2 cup sugar
1 Tablespoon light colored corn syrup
Directions: Line the bottom and sides of a 9 inch round pan. Don't use glass. Butter foil heavily. In a 10 inch skillet combine almonds, butter, sugar, corn syrup. Cook over medium heat until sugar is melted and mixture turns golden brown stirring constantly for 10 minutes. Quickly spread in pan and cool for 15 minutes until firm. Cool then peel foil off and break into pieces and store in airtight container for 1 week. Makes 20 servings which will equal to 3/4 pound.
1 cup slivered Almonds
1/2 cup butter
1/2 cup sugar
1 Tablespoon light colored corn syrup
Directions: Line the bottom and sides of a 9 inch round pan. Don't use glass. Butter foil heavily. In a 10 inch skillet combine almonds, butter, sugar, corn syrup. Cook over medium heat until sugar is melted and mixture turns golden brown stirring constantly for 10 minutes. Quickly spread in pan and cool for 15 minutes until firm. Cool then peel foil off and break into pieces and store in airtight container for 1 week. Makes 20 servings which will equal to 3/4 pound.