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“I found this on I think it would be fun to make for Christmas presents so I'm "keeping it safe" here.”
48hrs 30mins
1 1/2 pounds

Ingredients Nutrition

  • 1 12 cups light corn syrup
  • 2 cups granulated sugar
  • 14 teaspoon salt
  • 14 cup water
  • 2 large egg whites
  • 12 teaspoon almond extract
  • food coloring (optional)
  • 14 cup butter, softened
  • 1 cup coarsely chopped toasted almond, I'm not a big fan of nuts (optional)


  1. Line a 8 x 8 x 2-inch square baking pan with lightly buttered waxed paper or aluminum foil. Set aside.
  2. Mix first 4 ingredients in heavy saucepan.
  3. Stir over medium heat until sugar is dissolved.
  4. Then cook without stirring, to 250 degrees F, or until a small amount of the mixture dropped in cold water forms a hard ball.
  5. In a large mixing bowl, beat egg whites until stiff.
  6. Gradually pour in 1/4 of the syrup mixture while continuing to beat with electric mixer, until mixture holds its shape. Set aside.
  7. Cook remaining syrup to 300 degrees F, or until a small amount of mixture separates into hard and brittle threads when dropped in cold water.
  8. Gradually pour remaining syrup mixture into first mixture while continuing to beat with electric mixer.
  9. Add extract (and food coloring if desired).
  10. Beat in butter and continue beating until very thick and satiny.
  11. Stir in almonds.
  12. Press into prepared pan, smoothing top, then let stand at room temperature until firm.
  13. Turn out of pan, peel off waxed paper and cut in 1 1/2 x 1-inch pieces.
  14. Wrap each piece individually in waxed paper or plastic wrap. For best flavor, store several days in a cool place before serving.

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