Tuesday, September 17, 2013

BUTTERY ALMOND CRISP

I have had this recipe for years and I got it from a Taste of Home cookbook.  It is called "crisp" because it is not "brittle" like peanut brittle.  Very tasty!

1/2 cup + 1 tbsp butter (do not sub), softened
1/2 cup granulated sugar
1 tbsp light corn syrup
1 cup sliced almonds

Line an 8-inch square baking pan with foil and butter the foil using 1/2 tablespoon of the butter mentioned above.  Set prepared pan aside.

Using another 1/2 tablespoon of the butter, butter the sides of a heavy saucepan.

Place the 1/2 cup of butter, the sugar, and corn syrup in the saucepan; bring to a boil over medium-high heat while stirring constantly.  Cook, stirring, until the mixture is golden brown; about 3 minutes.

Stir the almonds into the hot mixture and quickly pour into the prepared pan.

Refrigerate until firm, remove from refrigerator and invert pan; remove foil.  Break candy into pieces.

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