Preparation:
Line a 15" jellyroll pan with foil.Arrange the whole almonds in a layer in the pan spacing within 1-1/2
Combine butter, sugar, vanilla, and salt in a large heavy saucepan. Cook over medium-high heat to hard crack stage (300 degrees), stirring constantly. Pour mixture immediately over almonds. Let cool completely. Break into large pieces.
Place the chocolate in the top of a double boiler. Melt. Dip each piece of candy into chocolate. Holding candy with two forks, coat each piece in walnuts. Place on wax paper. Store in fridge. |
