| 1 cup (250 ml) water | | 2 cup (500 ml) sugar | | 1 cup (250 ml) corn syrup (golden syrup) | | 2 cup unblanched sliced almonds | | 1 tsp (5 ml) salt | | 2 tbl (30 ml) butter | | 1 tsp (5 ml) vanilla extract | | 14 tsp (1 ml) baking soda |
| | Bring the water to a boil in a large, heavy saucepan over moderate heat. Stir in the sugar and corn syrup until dissolved. Cook to the hard-ball stage (250F, 121C) and add the almonds and salt . Cook, stirring occasionally, to the hard-crack stage (300F, 150C). Remove from the heat and stir in the butter , vanilla , and baking soda. Pour the mixture onto a well buttered slab or baking sheet and spread it out with a spatula , making it as thin as possible while it is still hot. Cool to room temperature and break into pieces. Store in an airtight container. | | Makes 2 pounds (1 Kg). |
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