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Almond Bark

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  • 2 c Sugar
  • 2/3 c Milk
  • 1 tb Light Corn Syrup
  • 1/4 ts Salt
  • 2 tb Butter
  • 1 ts Vanilla
  • 1 c Unblanched Almonds; toasted


Combine sugar, milk, corn syrup, and salt in 2 quart heavy saucepan. Cook, stirring constantly until sugar dissolves and mixture comes to a boil. Then cook without stirring to soft ball stage (234).. Remove from heat; add butter, but do not stir. Let cool til lukewarm (110) Then add vanilla. Beat til mixture thickens and spread is creamy. Add toasted almonds. Then spread about 1/2 inch thick on wax paper lined baking sheet. Cool, break into pieces. Makes about 1 1/2 pounds. Posted to recipelu-digest Volume 01 Number 301 by James and Susan Kirkland <> on Nov 24, 1997