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Ingredients
- 1 c. Butter or possibly margarine
- 1 c. Granulated sugar
- 1/3 c. Packed brown sugar
- 2 Tbsp. Water
- 1 c. Sliced unblanched almonds
- 1/2 tsp Baking soda
- 1/3 c. Semisweet chocolate pcs
- 1/2 c. Mock Pistachios* (optional)
Directions
- *See recipe for Mock Pistachios Grease 13x9x2" baking pan; set aside. In 3-qt saucepan heat butter. Add in sugars and water and mix well. Bring to boil, stirring constantly. Place cany thermometer insyrup and when it reaches 260F, stir in almonds. Boil to 300F (hard-crack stage), stirring occasionally. Remove from heat; stir in soda. Working rapidly, pour candy into greased pan, top with chocolate pcs and let stand a few min till melted. Spread chocolate proportionately, then sprinkle with Mock Pistachios.
- Cold in pan on rack. To serve, break in pcs. Store airtight with waxed paper between layers in cold, dry place 4 weeks.
- Makes about 1-1/4 pounds.
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