Recipe - Christmas Crunch

1 Three fourths cup Sugar
1/3 cup Light corn syrup
1 cup Margarine or butter ( 2
stickes)
8 ounce Slivered blanched almonds.
lightly toasted and finely
chooped
2 1ounce squares unsweeted
chocolate, coarsely chooped
2 1ounce squares semisweet
chocolate, coarsely chooped
1 teaspoon Shortening

Prep: 1 hour plus cooking Cook: 30 minutes

In a heavy 2quart saucepan over medium heat, heat sugar,corn syrup, and
One fourth cup water to boiling, stirring occasionally. Stir in margarine or
butter, Set candy thermometer in place and continue cooking, stirring
frequently, until temperature reaches 300 degrees F. or hardcrak stage
(when small amount of mixture dropped into very cold water separates into
hard brittle threads), about 20 minutes.

Remove saucepan from heat. Reserve 1/3 cup chooped almonds. Stir remaining
almonds into hot syrup. Immediately pour mixture into lightly greased 15
1/2" by 10 1/2" jellyroll pan; sread evenly, cool in pan on rack.

Prepare chocolate glaze: In heavy, small saucepan over low heat, heat
chocolate and shoetening until melted, stirring occasionally. Remove
saucepan from heat; cool slightly.

Remove candy in one piece from pan to cutting board. Spread chocolate over
candy; sprinkle with reserved almonds, pressing them into chocolate. Set
candy aside to allow glaze to set, about 1 hour. Break candy into pieces.
Store in layers, separated by wax paper, in tightly, covered container to
use up within 2 weeks.

Makes about 1 Three fourths ponds candy.

Cleanup Hint: Candy mixture hardens quickly on pan, thermometer, and
spoon upon stading. To remove, fill pan with water; place items in pan and
bring water to a boil. Boil until mixture melts.

Each ounce: About 180 calories, 2 g protein, 19 g carbohydrate, 12 g total
fat (2 g saturated), 0 mg cholesterol, 90 mg sodium.

Posted to EATL Digest 12 November 96

Date: Wed, 13 Nov 1996 22:43:48 0500

From: J Martin jmartin@GLENNET.CA