Christmas crunch
Christmas crunch recipe in the candy category
Recipe ingredients:
- 1 3/4 cups granulated sugar
- 1/3 cup light corn syrup
- 1 cup butter or margarine
- 8 ounces slivered blanched almonds, lightly toasted and finely chopped
- 2, 1 ounce, squares unsweetened chocolate, coarsely chopped
- 2, 1 ounce, squares semisweet chocolate, coarsely chopped
- 1 teaspoon shortening
Recipe method:
- In heavy 2 quart saucepan over medium heat, heat sugar, corn syrup and 1/4 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 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 a lightly greased 15 1/2 x 10 1/2-inch jellyroll pan.
- Spread evenly. Cool in pan on rack.
- 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.
- Store in layers, separated by wax paper, in tightly covered container to use up within 2 weeks.
Tags: christmas, crunch, recipe, candy, recipes, cooking