Spicy Almond Crunch Recipe - Cooking Index
Spicy Almond Crunch Recipe - Cooking Index
| 1 3/4 cups | 346g / 12oz | Sugar |
| 1/3 cup | 109g / 3.8oz | Light corn syrup |
| 1/4 cup | 59ml | Water |
| 1 cup | 198g / 7oz | Butter or margarine |
| 8 oz | 227g | Slivered blanched almonds - divided |
| 1 tablespoon | 15ml | Tabasco brand Pepper Sauce |
| 4 | Semisweet chocolate - (1 oz ea) |
Grease 15 1/2- by 10 1/2-inch jelly roll pan. Heat sugar, corn syrup and water to boiling in heavy 2-quart saucepan over medium heat; stir in butter. Set candy thermometer in place. Continue cooking, stirring frequently, until temperature reaches 300 degrees or hard-crack stage (when a small amount of mixture dropped into very cold water separates into hard and brittle threads), about 20 minutes. Remove saucepan from heat.
Reserve 1/4 cup almonds. Stir remaining almonds and Tabasco Sauce into hot syrup. Immediately pour mixture into jelly-roll pan; spread evenly. Cool completely.
Melt chocolate in small saucepan over low heat; cool slightly. Spread melted chocolate over candy; sprinkle with reserved almonds, pressing gently into chocolate. Refrigerate mixture until chocolate is set.
Break candy into pieces to serve.
This recipe yields about 1 3/4 pounds candy.
Source:
Tabasco's recipe archive at http://www.tabasco.com
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