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CHRISTMAS CRUNCH




Source of Recipe


News Paper


Recipe Introduction


A rich, buttery candy laced with chocolate and toasted almonds.


List of Ingredients




1 ¾ cups sugar
1/3 cup light corn syrup
1 cup margarine or butter
8 ozs. Silvered blanched almonds, lightly toasted and finely chopped
2 – 1oz. squares unsweetened chocolate, coarsely chopped
2 – 1oz. squares semisweet chocolate, coarsely chopped
1 tsp. shortening



Recipe



In heavy 2 qt. saucepan over medium heat, heat sugar, corn syrup, and ¼ 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 or hard crack stage, about 20 minutes.

Remove saucepan from heat. Reserve 1/3 cup chopped almonds. Stir remaining almonds into hot syrup. Immediately pour mixture into lightly greased 15 ½ inch by 10 ½ inch jelly roll pan; spread evenly. Cool in pan on rack.

Prepare chocolate glaze: In heavy, small saucepan over low heat, heat chocolate and shortening 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 gently into chocolate. Set candy aside to allow glaze to set, about 1 hour. Break candy into pieces – diagonally cut looks nice. Store in layers, separated by waxed paper, in tightly covered container to use up within 2 weeks. Makes about 1 ¾ lbs. candy.