This recipe is courtesy of Best Loved Cookies and Candy 2010
3 Egg (Whites)
1 1/2 Cups White Sugar
1 1/4 Cups Light corn syrup
3 Cups White Sugar
3 Cups Light corn syrup
1/2 Cup Butter (Melted)
4 tsp Vanilla Extract
3 Cups Slivered Almonds Toasted
1 tsp Salt
Heavily butter 15×10 inch pan. Heavily butter a bowl and set aside. Beat egg whites until stiff peaks form. In a heavy saucepan over medium heat, combine the sugar, corn syrup and water. Cook and stir until sugar is dissolved and mixture comes to a boil about 10 minutes. (if sugar crystals are present, cover and boil for 1 to 2 minutes to allow steam to wash crystals down.). Cook, without stirring, until the thermometer is 238 degrees, about 6 to 8 minutes.
With mixer running, carefully and slowly add hot liquid in a steady stream over egg whites. Beat 10 minutes longer, or until mixture holds its shape and is luke warm. ( mixture will lose it’s gloss) Transfer to prepared bowl.
For almond mixture, in a large heavy saucepan over medium heat, combine sugar and corn syrup. Cook and stir until sugars dissolved and mixture comes to a boil, about 15 minutes. If sugar crystals form cover and boil 1 to 2 minutes to allow steam to wash crystals down. With a clean spoon, cook and stir over medium high heat until temperature is 275 degrees. (about 15 minutes)
Pour over mixture in bowl (do not scrape pan). With a large wooden spoon, stir until blended. Combine butter and vanilla, gradually add to almond mixture until blended. Stir in almonds and salt. Transferred to prepared pan. Let stand several hours or until firm.
This recipe is courtesy of Best Loved Cookies and Candies 2010
1 Cup Walnut halves
1 Cup Pecan Halves
1 Cup Brazil nuts halved
1 tsp Butter
1 1/2 Cups White Sugar
1 Cup Heavy Whip Cream
1/2 Cup Light corn syrup
Place the walnuts, pecans, and Brazil nuts in a single layer on a baking sheet. Bake at 350 degrees for 4 to 8 minutes or until toasted and golden brown. Line an 8 inch square pan with foil. Grease the foil with butter and set aside.
In large heavy saucepan combine the sugar, cream and corn syrup. Bring to a boil over medium heat stirring constantly. Stir in the toasted nuts. Cook without stirring until thermometer reaches 238 degrees.
Remove from the heat. Stir with a wooden spoon until creamy and thickened. Quickly spread into prepared pan, cool. Cover and refrigerate overnight.
Using foil, lift candy out of pan. Cut into squares and store in air tight container in the refrigerator.