"This candy is good any time of the year but it's especially festive at Christmas! Vanilla, lemon or walnut extract can be easily substituted for almond to add a little variety to your candies."
- 1 cup water
- 3 1/2 cups white sugar
- 1 1/2 cups light corn syrup
- 1 tablespoon almond extract
- 1 tablespoon red food coloring
- Add all ingredients to list
1. Lightly grease one 12x18 inch or larger baking sheet.
2. In a large heavy saucepan, combine the water, sugar and corn syrup. Heat over high, stirring constantly with a heat resistant spoon, until all sugar is dissolved. Stop stirring and bring to a boil. Boil until a candy thermometer reads 310 degrees F (154 degrees C). Remove from heat.
3. When bubbling has ceased, stir in the flavoring and a food coloring. Spread into the prepared pan so that the candy is no more than 1/4 inch thick. Cool for 45 minutes in the refrigerator. Remove from refrigerator, crack into pieces and enjoy!
Crack into pieces
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 129 calories; 0 g fat; 33.7 g carbohydrates; 0 g protein; 0 mg cholesterol; 10 mg sodium.