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Full Online Book HomeLearning KitchenCandy - Almond Brickle
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Candy - Almond Brickle Post by :ed-pakstas Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1323

Click below to download : Candy - Almond Brickle (Format : PDF)

Candy - Almond Brickle

1 cup butter
1-1/2 cups light brown sugar, firmly packed
2 cups slivered almonds
12 oz. semi-sweet chocolate chips

Cook butter and light brown sugar in a skillet over medium heat, stirring constantly for 2-3 minutes or until sugar has completely melted. Add almonds and continue cooking and stirring for another 2-3 minutes, until almonds just begin to brown on the edges.

Pour mixture into a well greased 13x9 pan. Sprinkle chocolate chips over the hot mixture. As chocolate melts spread evenly over the top of the brickle. Chill for twenty minutes or until chocolate is firm. Break into pieces.
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1 1/2 cups sugar 1 cup light corn syrup 1/3 cup water 2 1/2 cups mixed salted nuts 1/2 cup red or green candied cherries -- halved 2 tablespoons butter or margarine 1 teaspoon vanilla In a 3-quart saucepan, combine sugar, corn syrup and water. Stir over medium heat until sugar dissolves. Continue cooking, without stirring, till candy thermometer reaches hard crack stage (300 F.). Meanwhile, in 13x9x2-inch baking dish, combine nuts and cherries. Heat in 350 F. oven for 10 minutes; keep warm. When syrup reaches 300 F. stir in nuts, cherries, butter and vanilla till butter melts. Immediately pour

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2 boxes powdered sugar 2 sticks butter or margarine, melted 1 small jar maraschino cherries, drained and chopped 1 can condensed milk (not evaporated) 1-1/2 cups chopped nuts 1 small can flaked coconut 2 pounds chocolate bark Mix all ingredients but the chocolate bark. Roll into 1-1/2 inch balls. Refrigerate about 2 hours (until well chilled and firm). Melt chocolate bark in microwave or double boiler. Dip the balls letting excess chocolate drip and place on waxed paper to harden. If desired, swirl a little chocolate on top of each bon bon with tip of fork for a nice touch. TIP: