Ingredients
2 cups sugar
2/3 cup milk
1 tablespoon light corn syrup
1/4 teaspoon salt
2 tablespoons butter
1 teaspoon vanilla extract
1 cup unblanched almonds, toasted
Method
Sources
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RecipeNLG
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Long twisted spoon for stirring and layering cocktails
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Yarai mixing glass — cocktail builds, infusions, fat washes
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Long twisted spoon for stirring and layering cocktails
Pure almond — frangipane, amaretti, cherry pie enhancement
Home carbonation — sparkling water, cocktail soda, flavored drinks
Yarai mixing glass — cocktail builds, infusions, fat washes
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In 2 quart heavy saucepan,Combine sugar, milk, corn syrup, and salt. Cook,stirring constantly until sugar dissolves& mixture comes to a boil. Cook without stirring to soft ball stage (234). Remove from heat& add butter, do not stir. Let cool til lukewarm,& add vanilla. Beat until mixture thickens& spread is creamy. Add the toasted almonds. Spread about 1/2 inch thick on wax paper lined baking sheet. Let cool before break into pieces.