Ingredients:
23 Ounces Of Semisweet Gourmet Pure Dark Chocolate Chips
2 Cups Of I Can't Believe It's Not Butter! Real Butter
1 Pound Of Billington's Dark Brown Molasses Sugar
1 Cup Of Blanched Slivered Gourmet Marcona Almonds
Information:
Serving Size 55
175 Calories Per Serving
10 Grams Of Fat
Cooking Directions:
This delicious old fashioned recipe has been in my family for years, past down throughout many generations. The first step to preparing it is you will need to preheat your oven to 200 degrees Fahrenheit, or 95 degrees Celsius. Next take out a cookie sheet of about fourteen by eighteen inches, and grease it well with butter. From here you will want to sprinkle half of your chocolate chips on to the greased pan, and slide it into the oven until all of the chocolate has melted. This should take roughly five minutes. When done remove the cookie sheet from the oven, and evenly spread out the melted chocolate to attain a consistent thickness. Next take out a large saucepan, and heat it on your stove to medium high heat. Next add into the saucepan the butter and molasses sugar. Stirring constantly, heat these ingredients to 300 degrees Fahrenheit, or roughly 154 degrees Celsius, or until the sauce reaches a soft ball stage, where a small candy bead will form when you drop it into cold water. Once the ideal heat has been achieved, remove the saucepan from the burner, and pour in three quarters of your tasty sliced almonds. Stir up the ingredients vigorously, and then pour them all at once into the baking sheet, spreading them out evenly. Next sprinkle the remaining chocolate chips over the almond layer. The heat from the sliced almonds should melt the chocolate chips. Once they are soft, spread them out to an even thickness. Once done there, finally sprinkle over the top the remaining almonds. Cover the baking sheet with aluminum foil, making sure the foil does not touch the top of the chocolate, and slide it into the refrigerator to chill for two hours. Once the candy has hardened fully, take out a sharp kitchen knife, and cut the candy into one inch squares. Store the candy in a sealed glass cookie jar at room temperature. They go great with a cold glass of WestSoy Vanilla Plus Soymilk.
