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ALMOND CRUNCH 3 cups granulated sugar I1/2 cups corn syrup 1 cup water 1 tablespoon butter 1 cup chopped roasted almonds 1/2 level teaspoon salt 1 cup finely chopped cocoanut 1 teaspoon baking soda 1 teaspoon salt Combine corn syrup and sugar. Boil without stirring to 300 degrees. Add chopped roasted almonds and butter. Reduce heat. When butter is melted, remove from heat and add baking soda and salt. Stir vigorously for 1/2 minute and pour on a greased cookie sheet sprinkled with chopped cocoanut. Spread thinly and sprinkle cocoanut on top. Roll with a rolling pin. Mark in inch squares with a large knife. |
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