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2 cups white sugar 1/4 cup water | 2 cups white sugar 1/4 cup water | ||
1 pound butter 1/2 cup slivered almonds | |||
1 pound butter | |||
<u>METHOD</u>: Mix sugar, water and butter. Cover and bring to a boil. Remove cover and stir. Add almonds which have been slivered. Stir constantly and cook until mixture darkens and begins to smoke (290 deg. F). It should be about the color of brown paper. Pour onto cookie sheet all at once. When it begins to cool around the edges cut into squares. When completely cool, dip. | <u>METHOD</u>: Mix sugar, water and butter. Cover and bring to a boil. Remove cover and stir. Add almonds which have been slivered. Stir constantly and cook until mixture darkens and begins to smoke (290 deg. F). It should be about the color of brown paper. Pour onto cookie sheet all at once. When it begins to cool around the edges cut into squares. When completely cool, dip. | ||
</poem> | |||
Latest revision as of 21:35, 19 December 2021
2 cups white sugar 1/4 cup water
1 pound butter 1/2 cup slivered almonds
METHOD: Mix sugar, water and butter. Cover and bring to a boil. Remove cover and stir. Add almonds which have been slivered. Stir constantly and cook until mixture darkens and begins to smoke (290 deg. F). It should be about the color of brown paper. Pour onto cookie sheet all at once. When it begins to cool around the edges cut into squares. When completely cool, dip.