e been making my own candy glass for years, and while
here barley, apricots, onion, and almonds. Mix well.
In a
CANDY:.
In a large saucepan
n a candy thermometer.
Add 1 cup sliced almonds, stirring constantly
ooking spray.
Put the almonds on a cutting board and
owl until foamy.
Add almonds to egg mixture and stir
Filling:
In medium saucepan, combine the 6 candy bars, marshmallows and milk; heat and stir over medium-low heat until chocolate is melted.
Remove from heat; cool to room temperature.
archment paper.
Place taffy candy pieces onto a microwave-safe
mix together sugar, rice, cherries, almonds, lemon zest and salt.
In
a
medium
saucepan, stir sugar and water, then add butter.
Cook
on
high
to
265\u00b0 (hard boil stage; you need a candy
thermometer).
Add 2/3 of the almonds.
Stir constantly to 295\u00b0 (hard crack stage).
Remove and pour into cookie sheet to cool.
Sprinkle
a large Hershey bar over the top and when melted, spread
around.
Sprinkle with the remaining almonds. Cool and break into pieces.
Place almonds on a cookie sheet; toast in moderate 375\u00b0 oven for 10 minutes or until lightly golden.
Combine butter, sugar, corn syrup and water in a medium-sized heavy saucepan.
Cook over medium heat, stirring constantly, to 300\u00b0 on candy thermometer.
A teaspoon of syrup will separate into brittle threads when dropped into cold water.
Remove from heat.
Stir in 1 cup toasted almonds. Pour into a buttered 13 x 9 x 2-inch pan, spreading quickly and evenly.
Cool.
Turn out onto wax paper.
hips, milk chocolate pieces, candy corn, and almonds into the batter. Spread
Combine Chex cereal, almonds and coconut in a very
aper.
If using whole almonds, pulse in a food processor
Place graham wafers on cookie sheet.
Sprinkle graham wafers with slivered almonds.
In sauce pan boil brown sugar and butter for 4 minutes.
Pour over wafers and nuts.
Bake for 8 minutes in oven at 350\u00b0.
Allow to cool and then break into pieces or cut while warm for even sized squares.
Bake cake mix as directed and reserve one layer for later use at a later date. Cool cake and frost sides and top with a thin layer of cream.
Put rest of cream on top in lattice design with a border around the edge. Spoon strawberry pie filling into every other section. Spoon peach filling into remaining sections. Sprinkle almonds on top.
Break candy bars into thirds, making 15 squares.
Arrange smooth sides out with edges overlapping. Chill until serving time.
rown. Cool.
Chop the candy bars up into small pieces
Place the candy bars in a microwave safe bowl, and cook in the microwave on Low until melted, approximately 5 minutes. Stir and allow to cool enough to prevent the marshmallows from melting when added to the chocolate. Once cool, stir in the marshmallows and pour into a 8x8 inch baking dish. Refrigerate until firm, about 2 hours. Break into pieces to serve.
Cook sugar, almonds, and butter.
Stir until it is the color of creamed coffee.
Watch carefully.
Pour into an 8 x 8-inch or 9 x 9-inch butter dish.
Place 5 Hershey candy bars over top of this.
Heat from cooked mixture will melt chocolate.
Spread evenly.
Sprinkle pecan meal on top.
Score and put in refrigerator.
When cool, cut or break where scored.
Line bottom and sides of an 8 or 9-inch cake pan with aluminum foil.
Butter or spray with Pam very heavily.
Set this pan on hot pads or a heat resistant surface.
Melt butter in a saucepan.
Add sugar; stir.
Add corn syrup and almonds; stir.
Boil, stirring constantly, until mixture turns golden brown, about 5 or 6 minutes. Working quickly, pour candy in prepared pan.
Cool about 15 minutes, or until firm.
Remove candy from pan by lifting edges of foil.
Peel off foil.
Cool thoroughly.
Break into pieces.