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- Combine sugar, corn syrup, water, salt and butter
in a large saucepan. Cook, stirring constantly, until sugar dissolves.
Cover pan for 1 minute to allow the steam to wash down the sugar crystals
that cling to side of pan, or wipe down the crystals with a damp cloth.
- Uncover pan; insert candy thermometer. Cook without
stirring until candy thermometer reaches 270 degrees F (soft crack
stage, where syrup, when dropped into very cold water, separates into
hard but not brittle threads).
- Remove form heat; stir in almonds; return to heat.
Continue cooking until candy thermometer reaches 300 degrees F (hard
crack stage, where syrup, when dropped into very cold water, separates
into thread that are hard and brittle).
- Remove from heat; stir in baking soda. Let foaming
syrup settle just a bit, the quickly pour out onto a well-buttered
large cookie sheet, and stretch out as thin as possible with the aid
of two forks. Cool completely, then break in pieces. Store 2 to 3
weeks in tightly covered containers, separating the layers with foil
or plastic wrap.
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