Recipe#3256

Title: Almond Bars

rec.food.recipes archive

2 cups sugar
 1/2 cup corn syrup
 1/2 cup plus 2 tablespoons  water
 pinch salt
 2 egg whites, beaten until stiff
 35 caramels
 2/3 cup whole roasted almonds
 24 oz milk chocolate morsels
 In a large saucepan over medium heat, combine the sugar, corn syrup,
 1/2 cup of the water, and the salt.  Heat to boiling, lower heat
 and simmer until mixture reaches 270 degrees F or the soft-crack
 stage.
 Remove from heat and pour the mixture in a thin stream into the
 egg whites, blending steadily with an electric mixer.  Continue to
 beat for an additional 20 minutes, or until the mixture begins to
 harden and thickens to the consistency of dough.  Stir in the
 almonds.  Press the nougat into a greased 9x9-inch pan and chill
 until firm.
 Melt the caramels with 2 tablespoons water in a double boiler.
 Pour the caramel over the nougat and return the pan to the
 refrigerator.  When the caramel and nougat are firm, slice down
 the middle of the pan with a sharp knife, and then slice across
 into 7  segments to make a total of 14 bars.
 Melt the milk chocolate morsels.  Dip each bar into the chocolate
 to coat completely and tap against the side of the bowl to knock
 off excess chocolate.  Place on waxed paper and let cool at room
 temperature until the chocolate is firm, 1 to 2 hours.
 Makes 14 candy bars.