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.
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.
file photo
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.