Christmas Crunch Recipe

Christmas Crunch Recipe

Ingredients:

1 & 3/4 c of sugar (granulated)
1/3 c of corn syrup (light)
1 c of butter or margarine
2 squares chocolate (unsweetened, 1 oz); chopped coarsely
2 squares chocolate (semisweet, 1 oz); chopped coarsely
8 ozs of almonds (slivered & blanched); toasted lightly and chopped finely
1 tsp of shortening

Instructions:

Using a heavy two-quart saucepan on moderate heat, boil 1 & 3/4 c of sugar, 1/3 c of corn syrup as well as 1/4 c of water; stir occasionally. Add margarine/butter and place thermometer (for candy). Allow to cook, stirring often, ’til hard-crack point is reach approximately 20 mins 300 degrees Fahrenheit.

Reserve about 1/3 c of almonds. Take syrup away from fire and drop the rest of the almonds in it. Quickly spread mixture on 15 & 1/2″ by 10 & 1/2″ (jellyroll) pan that has been greased lightly; allow to cool down in the pan placed above wire rack. Create chocolate glazing by melting chocolate with shortening in a saucepan on low fire, occasionally stirring.

Take away from fire and let it cool a little. In single piece, transfer candy to chopping board. Then spread the chocolate on candy and sprinkle the 1/3 c of almonds; press almonds gently to chocolate. Let the glaze set on candy for about an hour.

Gently break the candy to many pieces. In airtight container, store candy by putting one on top of another with waxed papers in between layers. Creates approximately 1 & 3/4 lbs of candy. Consume within two weeks.

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