Linda's Nut Crunchcandies, chocolate 2 cup butter 2 cup sugar 6 tablespoon water 10 oz slivered almonds 12 oz semi-sweet chocolate chips 1 cup walnuts; chopped In electric skillet, melt butter. Add sugar, almonds and water. Place candy thermometer into mix. Temperature of skillet should be about 400 degrees. Cook, stirring constantly to hard/crack stage on thermometer. Pour mix quickly onto a large jelly roll sheet (large cookie sheet with sides). Spread very quickly. Cool in refrigerator. Melt chocolate chips over double boiler. Spread over cooled candy and sprinkle walnuts while chocolate is still soft. Press nuts into chocolate to secure. Cool again. Break into pieces and store in an airtight container. From: Linda Rehberg Makes: 4 lbs. Posted by: Debbie Carlson (PHHW01A) - Prodigy Reformatted for MM by CLM, HCPM52C |
