This addictive treat will hit it out of the park at any cookie exchange or holiday party. Experiment with whatever nuts you have on hand. Dried cranberries or chopped dried apricots are also fun toppings.
- Portion size 24 servings
- Credits : Canadian Living: Holiday 2012
- 1 1/3 cup granulated sugar
- 1 cup unsalted butter
- 1/4 cup water
- 2 tablespoons light corn syrup
- 1/2 teaspoon salt
- 4 oz bittersweet chocolate melted
- 2/3 cups chopped toasted almonds
MethodIn saucepan, heat together sugar, butter, water, corn syrup and salt over medium heat, stirring with wooden spoon until sugar is dissolved. Boil until candy thermometer registers 280ºF (138ºC), about 15 minutes.
Immediately pour onto parchment paper–lined 17- x 11-inch (43 x 28 cm) baking sheet. Using offset spatula, spread into thin even layer to cover entire sheet. Let cool until shiny and slightly set, about 5 minutes.
Drizzle with chocolate; spread to cover completely. Sprinkle with almonds. Refrigerate for 30 minutes; break into chunks.
Nutritional facts Per piece: about
- Fibre 1 g
- Sodium 52 mg
- Sugars 13 g
- Protein 1 g
- Calories 160.0
- Total fat 11 g
- Potassium 50 mg
- Cholesterol 21 mg
- Saturated fat 6 g
- Total carbohydrate 16 g
- Iron 3.0
- Calcium 1.0
- Vitamin A 7.0