HungryRecipes.com

-Nancy Speicher DPXX20A 1 c Blanched almonds

1 1/3 c Granulated sugar

2/3 c Light-brown sugar; packed

1/3 c Honey

1/3 c -cold water

6 tb Butter

1 Lemon; cut in half

1. Preheat oven to 300F. Butter inside of 9″, 10-cup decorative

mold; or use a 10-cup bowl. Grease a large cookie sheet. On another cookie sheet, toast almonds until golden brown – about 20 minutes. In blender or food processor, grind almonds (makes 1 1/2 cups). 2. In a heavy, 3-quart saucepan, combine granulated sugar, brown

sugar, honey and water. Cook, stirring with a wooden spoon, until sugar is dissolved. 3. Cook, uncovered and without stirring, to 300F on candy

thermometer, or until a few drops of syrup in cold water form hard, brittle threads. 4. Remove from heat; add butter and ground almonds.

5. Pour into prepared cookie sheet. Using the 2 lemon halves and

working quickly, smooth out and push from the center to the edge of the cookie sheet until the brittle is 1/8″ thick. 6. Lift brittle off the sheet before it is completely cooled and

hardened, and mold it against the inside of prepared mold. 7. Cool completely – about 2 hours. Unmold just before it is to be

served. 8. To unmold: With spatula, carefully loosen candy from pan; remove.

Makes 1 large bell. Note: Leftover pieces can be kept in a closed jar at room temperature, or wrapped in aluminum foil. From McCalls Cookery No. 13

2 c (1 pound) butter

2 c Sugar

1/2 c Whole almonds

1 lg Package chocolate chips

1/2 c Walnuts ground in a blender

Melt butter over high heat. Add sugar, stirring until it foams up well. Continue over high heat, adding almonds. Continue to cook, stirring continually until mixture is color of mahogany and sugar is all melted. (Take it off the heat for a moment if it starts to smoke.) Stir as you take it off the heat permanently and pour quickly onto your biggest flat pan with sides. Tilt to spread evenly. After 5 minutes, pour on chocolate chips. When they have melted a bit, spread them over the top of the hot mixture with a rubber scraper. Scatter ground walnuts over the top, shaking to distribute evenly. Candy is thoroughly cooled when the chocolate is dull looking. (Cool at least three hours at room temperature.) Break into pieces and it’s ready to eat.

1 c Pecans, chopped (we use

-chopped almonds on some -batches) 3/4 c Brown sugar (packed)

1/2 c Butter or margarine (butter

-makes it richer) 1/2 pk (6 oz size) semisweet

-chocolate chips. (1/2 cup) Almond Rocca: This is not for Almond Roca, yet it is close enough and it is real easy. In fact my 14 year old daughter has been making it by herself at christmas for the past 4 years. Hope this will meet your needs. It comes from the Betty Crocker cookbook, so you may have it on hand already. Toffee: Butter square pan, 9x9x2 inches. Spread chopped nuts in pan. Heat sugar and butter to boiling, stirring constantly. Boil over medium heat, stirring constantly, 7 minutes (watch it real close the last minute or two). Immediately spread mixture evenly over nuts in pan. Sprinkle chocolate pieces over hot mixture; place a baking sheet over pan so contained heat will melt chocolate. Spread melted chocolate over canndy. While hot, cut into 1 1/2 inch squares. chill until firm. Now for the changes we use. When we are going to be giving this as a gift, we melt another 1/2 cup of chocolate in the microwave. Use an 7x7x2 pan (or smaller than the 9x9x2). Spread the melted chocolate on top of the buttered pan that is covered with the nuts. After the chocolate is spread on top, sprinkle more nuts on top, while chocolate is still warm. Then cut into small sizes. After the candy is set, remove from the pan and wrap individually with desert foil. I get mine at the bakery supply, or a craft shop.

1 c Sugar

1 c Sugar, brown

1 ts Baking soda

1 ts Vinegar

1 ts Vanilla extract

3 Eggs

1 lb Butter

6 c Flour

2/3 c Almonds, slivered

Combine sugars, baking soda, vinegar, and vanilla. Stir in eggs. Cut butter into small pieces and work into mixture. Add flour, a cup at a time, and mix well. Knead in almonds. Gather dough into ball and divide into five equal pieces. Roll each piece into a cylinder. If you wish, roll each cylinder in colored sugar. Wrap in wax paper and refrigerate overnight. Preheat oven to 350. Cut each log into 1/4″ slices. Bake on ungreased cookie sheet for 8 minutes. “This recipe is a tradition in my husband’s Swedish family. It makes enough cookies to feed the Swedish Army.” Recipe by Sandra Silfven, Detroin News food editor. Source: _Gifts from the Christmas Kitchen_, sent by BEE to Sylvia Steiger (THE.STEIGERS on GEnie, 71511,2253 on CI$) for the November 1992 cookbook swap

9 oz Milk chocolate, broken into

Pieces 6 oz Slivered almonds, toasted

Melt chocolate in top of a double saucepan over simmering water. Stir until smooth or microwave on HIGH for 2 minutes. Combine almonds and chocolate, drop teaspoonfuls of mixture onto foil-covered trays. Allow to set in a cool place; store in airtight container in cool place. Makes about 25.

2/3 c Almond paste, room

-temperature 2 tb Coffee liqueur

1 ts Instant coffee powder (not

-granules) 72 Walnut halves

8 oz Semisweet chocolate, melted

1. Mix the almond paste, coffee liqueur and coffee powder until

smooth. 2. Spread 1/2 tsp of the mixture on the flat side of a walnut half

and top with another walnut half, forming a sandwich. Rep,eat with the remaining almond paste and walnuts. 3. Line a large baking sheet with wax paper. Dip one end of the

walnut in the melted chocolate and set on the baking sheet. Repeats with the remaining filled walnuts walnuts and chocolate. Refrigerate until the chocolate is set, about 30 minutes. Cover with plastic wrap and store in refrigeration.

3 c Ground almonds

1/2 c Icing sugar; sifted

1/4 c Egg whites (1/4 c = 2 whites

1/2 ts Grated lemon rind, optional

2 dr Almond essence

Whole cloves Additional icing sugar Rose or orange flower water – (optional) Makes: 30 Cooking time: 20 minutes Oven temperature: 160 C (325 F) Blend ground almonds with icing sugar measured after sifting. Add lightly beaten egg whites with lemon rind if used and almond essence. Mix to a firm dough with hands. Clean hands and rub with a little butter to prevent dough sticking while shaping. Break off small pieces of dough the size of a walnut and form into pear shapes. Insert a whole clove in the top of each to resemble a stem and place upright on a buttered and floured baking sheet. Bake in a moderately slow oven for 20 minutes, covering with brown paper if tops begin to brown. Sift 2 cups icing sugar into a bowl and dip hot Amigthalota into it. If desired, a little rose or orange flower water may be brushed onto Amigthalota before dipping into icing sugar. Place on a wire rack to cool. Sift remaining sugar from bowl into base of a container and arrange cooled Almond Pears upright in a single layer. Sift more sugar thickly over tops and sides, seal and store for a day or two before using. From: “The Complete Middle East Cookbook” by Tess Mallos ISBN: 1 86302 069 1 Typed for you by Karen Mintzias

1 c Sugar

1 c Dark corn syrup

1 tb Vinegar

1 tb Baking soda

1 lb Chocolate almond bark,

…melted In a heavy saucepan, combine sugar, corn syrup and vinegar. Cook over medium heat, stirring constantly, until sugar dissolves. Cook without stirring until the temperature reaches 300 (hard crack stage) on a candy thermometer. Do not overcook. Remove from the heat and quickly stir in baking soda. Pour into a buttered 13-in. x 9-in. x 2-in. baking pan. When cool, break into bitesize pieces. Dip into melted chocolate; place on waxed paper until the chocolate is firm. Store candy tightly covered. Yield: 1-1/2 pounds