|EVERY FEW MINUTES|
1 1/2 c. butter
2 1/2 c. sugar
1 1/2 c. almonds (10 oz.) whole, blanched)
1 tbsp. water
1/2 tsp. salt
1/4 c. Karo
If desired, may substitute walnuts or pecans.
Put Karo, butter, sugar, water and salt in a heavy pan over high heat. Stir constantly. After about five minutes add almonds and continue cooking until almonds make popping sounds, mixture becomes light tan and sugar is melted. Use cold water test to be sure it has arrived at brittle stage. Regulate heat u p or down if mixture tends to separate. Be careful not to burn it. When cooked, turn out on greased pans and spread out slightly.
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