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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a heavy saucepan over low heat, melt butter; add sugar and stir to dissolve. | 2. Stir in water and corn syrup and cook, over low heat, stirring often but gently, until candy thermometer reads 290F. | 3. Be patient; this will take 30 to 40 minutes. | 4. Remove from heat and remove thermometer. | 5. Add the first amount of almonds to pan, stir, and pour onto a greased 10x15 jelly roll pan about 1/4-inch deep; let cool. | 6. Melt the first four ounces of chocolate in a saucepan over low heat, stirring often; cool until you can hold your hand on the saucepan but it still feels hot. | 7. Spread melted chocolate over candy. | 8. Sprinkle with half of the remaining almonds. | 9. Wait until chocolate hardens, then cover with waxed paper, place another pan over top, and invert the candy pan; remove top pan (you now have the candy sitting on wax paper on another baking sheet). | 10. Melt the second amount of chocolate in saucepan exactly as above; spread over candy when cool. | 11. Sprinkle with remaining almonds. | 12. Let it harden, then break into pieces. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1			85.5	3.9285	2.6715	7.2
white sugar	2	cups		1548.0	399.92	0.0	0.0
water	1/4	cup		0.0	0.0	0.0	0.0
corn syrup	2	tablespoons		124.52	33.7876	0.0	0.08800000000000001
almond	1 1/3	cups	toasted slivered	2569.4933	0.0	0.0	290.6667
baking chocolate e	4	ounces	semisweet	100.8667	0.0	22.44	0.5667
almond	2/3	cup	toasted slivered chopped	2569.4933	0.0	0.0	290.6667
baking chocolate yes	4	ounces	semisweet	100.8667	0.0	22.44	0.5667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.