2 cup butter
2 cup sugar
6 tbsp water
10 oz slivered almonds
12 oz semi-sweet chocolate chips
1 cup walnuts, chopped
Directions
In electric skillet, melt butter. Add sugar, almonds and water. Place
candy thermometer into mix.
Temperature of skillet should be about 400 degrees.
Cook, stirring constantly to hard/crack stage on thermometer. Pour
mix quickly onto a large jelly roll sheet (large cookie sheet with
sides). Spread very quickly. Cool in refrigerator. Melt chocolate
chips over double boiler. Spread over cooled candy and sprinkle
walnuts while chocolate is still soft. Press nuts into chocolate to
secure. Cool again. Break into pieces and store in an airtight
container. From: Linda Rehberg Makes: 4 lbs. Posted by: Debbie
Carlson (PHHW01A) - Prodigy Reformatted for MM by CLM, HCPM52C
Servings: 1 servings
Linda's Nut Crunch Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dessert; Meat; Nut
The History of Recipes
It is possible to track the history of written recipes back into ancient history, in fact as far back into recorded history as the Egypt of the Pharoahs, and maybe further still. Having said that, generally, these ancient recipes were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
In fact, the most ancient recipe discovered, according to experts is a collection of tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful and blissful. Later on, in The time of the romans around 25BC a man called Apicius created some scripts showing how to cook the recipes enjoyed by wealthy Romans. In his scrolls, he recounts how the meals were split into hors d`oeuvre, main course and dessert, a style of dining still practiced today. He also recounts how the early Romans were skilled in the use of many different aromatic flavors, including a few you will know for example basil, fennel and dill. Closer to modern times, we have a couple of interesting recipe books dating from the 1300s : a recipe book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, these books have no connection with the indian food that appears on menues today, but rather accounts of the types of meals prepared for the wealthy. In the fifteenth century, knights returning from the crusades brought back many spices and herbs from the holy lands, such as basil and rosemary. These new culinary innovations caused an explosion in publications on food, some of which still exist in private libraries. By the arrival of the 1900s, cooking publications were in high demand, mostly due to better eduction, more free time and disposable income. |
We hope you enjoy this Linda's Nut Crunch recipe.
