Preparation / Directions:
*For best results, assemble all ingredients before starting.
Line large baking sheet with waxed paper; set aside. In 10 or 12-inch
skillet melt butter until sizzling; add almonds, sugar and corn syrup.
Cook over medium heat, stirring constantly with wooden spoon (not
rubber spatula), until sugar and nuts are golden brown (4 to 9
minutes). (Watch closely to prevent burning.). Immediately remove from
heat; sprinkle with desired topping above (DO NOT STIR).
Working quickly, using two spoons, drop level tablespoonfuls of almond
mixture, forming mounds, onto prepared baking sheet. Refrigerate until
firm (about 45minutes). Place individual clusters in paper candy cups
or on squares of colored foil; store in airtight container at room
temperature. Candy cups and colored foil available at cake decorating
stores. Makes 30 candies.
Almond Toffee: Omit topping. Quickly spread candy mixture in a very
thin layer onto prepared baking sheet. Cool completely (at least 30
minutes). Break into small pieces. Store in airtight containers. Place
in jars or cellophane bags for gift giving.