Ingredients
1 c. butter
1 1/2 c. sugar
3 Tbsp. water
1 Tbsp. light corn syrup
1 c. coarsely chopped blanched almonds, toasted
4 (4 1/2 oz.) Hershey bars, melted
Method
Sources
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RecipeNLG
dataset
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Gathered
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Achievable elevated desserts — laminated doughs, cakes, custards
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
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In a large saucepan, melt butter. Add sugar, water and corn syrup. Cook over medium heat, stirring occasionally, to hard crack stage (300°). Quickly stir in almonds. Spread, while hot, onto well-greased flexible metal pan. Cool thoroughly. Turn out on wax paper. Spread with half of the melted chocolate. Chill to firm. Cover the other side with melted chocolate. Chill to firm and break into pieces.