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toasted slivered almonds
toasted almonds, chopped fine
To toast almonds: spread in thin layer on baking sheet, bake 350* for approx. 6 minutes, flipping them every 2 minutes. After they are cool, chop 2/3 Cup of them in food processor.
Melt butter in heavy bottomed sauce pan. Add sugar, stir. Stir in water and corn syrup.
To help prevent crystalization, wipe a wetted paper towel around the inside of the saucepan, just above the butter mixture.
Cook over medium heat, stirring often, until candy thermometer reads 290*F. Remove from heat. Add vanilla and 1 1/3 cups almonds and stir gently.
Pour onto greased 10x15 pan. Cool completely. (I also line the pan with greased parchment)
Melt half of the chocolate in a double boiler. Spread over cooled candy. Sprinkle with 1/3 cup of the finely chopped almonds. Let it cool completely and cover with parchment.
Flip the candy over. Melt remaining chocolate, spread over candy, sprinkle with remaining chopped almonds.
Allow to cool and harden. Break into pieces.