In a 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°F or hard-crack stage (when small amount of mixture dropped into very cold water separates into hard brittle threads), about 20 minutes. Remove saucepan from heat. Reserve 1/3 cup chopped almonds. Stir remaining almonds into hot syrup. Immediately pour mixture into lightly greased 15-1/2x10-1/2-inch jelly-roll pan. Spread evenly, cool in pan on rack.
Clean-up Hint: Candy mixture hardens quickly on pan, thermometer, and spoon upon stading. To remove, fill pan with water; place items in panand bring water to a boil. Boil until mixture melts.
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