Before getting married, I worked as a third grade paraprofessional. My first year was wonderful. The teachers used me as an under teacher, working with different students and using my strengths to help the classes. Since I am right handed, I learned to write on a chalk board and I taught cursive that year.
Since I interacted with the students so much, they spoiled me often. At Christmas, Brianna brought me a batch of this candy. I liked it so much, I requested a recipe. I have made this recipe almost every year since. Now Andrea makes this recipe also.
Ingredients
- 1 2/3 cup sugar
- 5 sticks butter, unsalted (1 1/4 pound)
- 1/2 tsp salt
- 1/4 cup white corn syrup
- 1/4 cup Water
- 1 cup almonds slivers
- 2 pounds good quality semi sweet or dark chocolate for melting
- 2 Tbl coarse salt optional
Servings: pounds
Instructions
- Line cookie sheet with parchment paper.
- Melt sugar with butter, salt, corn syrup and water in heavy pan, stir in nuts once mixture boils.
- Stirring all the time, heat to 320 degrees on a candy thermometer.
- Pour onto cookie sheet to cool.
- Once cool, break into pieces and dip in melted chocolate.
- Sprinkle coarse salt over top if desired.
- Or add slivered almonds to top to decorate.
Recipe Notes
Very good and rich, they store well in freezer if need to hide them.
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Makes 12×15 pan.