1 1/2 cup whole blanched almonds, chopped (12 oz)
1 cup butter or margarine
1 1/2 cup sugar
3 tbsp light corn syrup
3 tbsp water
8 oz semisweet chocolate squares
Directions
1. Place chopped almonds on a cooky sheet; toast in moderate oven
(375F) 10 minutes, or until lightly golden.
2. Combine butter or margarine, sugar, corn syrup and water in a
medium-size heavy saucepan. Cook over medium heat, stirring
constantly, to 300F on candy thermometer. (A teaspoonful of syrup
will separate into brittle threads when dropped in cold water.)
Remove from heat; stir in 1 cup of the toasted almonds. Pour into a
buttered 13x9x2" pan, spreading quickly and evenly; cool. Turn out
onto wax paper.
3. Melt chocolate squares in the top of a double boiler over hot
water; remove from heat. Spread half the melted chocolate over top of
candy; sprinkle with 1/4 cup nuts; let set for about 20 minutes; turn
candy over and spread with remaining chocolate and sprinkle with
remaining nuts. Let stand until set. Break into pieces.
Makes l pound.
From Family Circle 11/72 Homemade Candies
Servings: 1 servings
Almond Butter Crunch Recipe brought to you by Recipe Ideas
Categories: Nut
The History of Recipes
We are able to read the history of `recipes` way back into distant history, certainly as far back into history as the Egyptians, and quite possibly further than that. However, mostly, these old cook books were just simple pictorial instructions for preparing food.
The truth of the matter is, the oldest recipe discovered so far, according to food historians are a few ancient tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated. As we move into The time of the romans around 25BC a roman called Apicius assembled a few documents detailing recipes enjoyed by the Romans. In his scrolls, Apicius describes how the roman meals were split into hors d`oeuvre, main course and afters, something that is very familiar to us today. Aspicius recounts how the cooks of his times were skilled in the use of many spices and herbs, including a few you will know for example bay, rue and asafoetida. As we move on, there were a couple of recipe books from the fourteenth century : a book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, these are not about the spicy food that appears on menues today, but instead accounts of the types of food on the menues of the upper classes of that time. Later, in the fifteenth century, knights returning from the crusades brought back a variety of foods, spices and herbs from Arab cuisine, including coriander, parsley, basil and rosemary. These new herbs and spices prompted a torrent in manuscripts on cookery, some of which are kept safe in private libraries. During the next few centuries, the upper-class families of Wesstern Europe competed to serve up the best banquets, and because of this the best cooks and their collection of recipes could command a high salary. Nevertheless, it wasn`t until the nineteenth century that cooking and recipe publications reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collating, testing, and writing down the recipes of their peers. By the advent of the 20th century, cookery publications were highly popular due to higher levels of literacy, more leisure time and having more money to spend. The revolution that is television brings us TV cooks and the spin-off recipe books. And that brings us to the present day and the internet revolution, allowing everyone to access massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Almond Butter Crunch recipe.
