|Mediterranean (Master Chefs)|
|by Antony Worrall Thompson|
This volume is part of a series which brings together 24 chefs and cookery writers to present ten of their favourite recipes.
1 - 10 of 38 for almond crunch candy
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Place almonds on a cookie ... to 300°F on candy thermometer. A teaspoon ... refrigerator or freezer until chocolate hardens. Break into pieces with hands.
Line bottom and ... set aside. Combine almonds, butter, sugar ... or until firm. Remove from pan and remove from foil. Break into pieces. Makes 3/4 pound.
Combine almonds, butter, sugar ... Boil 5 minutes. Spread out on a buttered pizza pan. Cool 15 minutes or until firm. Break into pieces. Makes 3/4 pound.
Melt bark candy in microwave or ... all are coated well. Spoon onto wax paper with a tablespoon and let cool until set, then store in airtight container.
Melt almond bark. Stir in remaining ingredients. Pour onto wax paper to cool. Break into pieces after cooling and it is ready to eat.
Mix these together and melt almond bark and pour over mix. Mix up and drop out on cookie sheet.
Set power select ... when tested with candy thermometer. Pour onto ... pressing nuts into chocolate. Chill until chocolate is set. Break into small pieces.
Melt almond bark and stir in remaining ingredients.
Melt almond bark on wax paper. Mix cereal, pretzels and peanuts with almond bark. Flatten and let set. Break up in chunks to eat.
Melt almond bark over hot ... Mix rest of ingredients in large bowl. Pour in melted almond bark. Mix and drop by spoonfuls on waxed paper. Allow to harden.
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