Posted by Gerard on January 06, 1998 at 14:02:15:
In Reply to: Amounts and method... posted by cuoco on January 06, 1998 at 11:13:48:
: Do you have an actual recipe/method for this?
: : :
: Cheers
Darn, no mine are all big batch; 10 lb butter, 14 lb sugar ,1 qt water, boil to 290F , lower heat to 310F.
remove from heat add 2 oz salt and 2 lb raw almonds (sliced), mix and immediately pour onto OILED slb -tray or pan, but must be well oiled.
Cut into bars BEFORE it gets cold, while still quite hot, use OILED knife (big un).
Run through choc enrober ,coat with milk choc.
You can easily divide this down X 10 to 1 lb butter 1lb 6 oz sugar , 1 1/2 cups water.
Pinch salt, 3 oz nuts. You need a candy thermometer unless you're familiar with hard crack stage of sugar.
Best if poured out to 1/4 inch thickness....DOn't overmix when addin salt/nuts or it'll grain up like a hard fudge and fall apart when cold.
Gerard