1 3/4 cups granulated sugar
1/3 cup light corn syrup
1 cup margarine or butter
8 ounces slivered blanched almonds, lightly toasted
and finely chopped
2 (1 ounce) squares unsweetened chocolate, coarsely
chopped
2 (1 ounce) squares semisweet chocolate, coarsely
chopped
1 teaspoon shortening
In heavy 2-quart saucepan over medium heat, heat
sugar, corn syrup, and 1/4 cup water to boiling,
stirring occasionally. Stir in margarine or butter.
Set candy thermometer in place and continue cooking,
stirring frequently, until temperature reaches 300
degrees F or hard-crack stage, about 20 minutes.
Remove saucepan from heat. Reserve 1/3
cup chopped almonds. Stir remaining almonds into hot
syrup. Immediately pour mixture into a lightly greased
15 1/2 x 10 1/2-inch jellyroll pan; spread evenly.
Cool in pan on rack.
Chocolate Glaze
In heavy, small saucepan over low heat, heat chocolate
and shortening until melted, stirring occasionally.
Remove saucepan from heat; cool slightly.
Remove candy in one piece from pan to cutting board.
Spread chocolate over candy; sprinkle with reserved
almonds, pressing them gently into chocolate. Set
candy aside to allow glaze to set, about 1 hour.
Break candy into pieces. Store in layers, separated
by wax paper, in tightly covered container to use
up within 2 weeks.
Makes about 1 3/4 pounds candy.
