Candy Recipies

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Almond Candy Jewels
Candy Ingredients:

• 1/3 cup Butter
• 2 cups slivered almonds
• 1/3 cup granulated sugar
• 2 tablespoons light corn syrup

Topping Ingredients:

1. 1/2 cup one of the following: Semi-sweet real chocolate chips, Butterscotch or vanilla milk chips, Toffee chips, or Chopped red and green candied cherries
2. Line large baking sheet with waxed paper; set aside.
3. Melt butter in 10 or 12-inch skillet until sizzling; add almonds, sugar and corn syrup. Cook over medium heat, stirring constantly with wooden spoon, 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.)
4. Working quickly, drop level tablespoonfuls of almond mixture, forming mounds, onto prepared baking sheet. Refrigerate until firm (about 45 minutes). Place individual clusters in paper candy cups or on squares of colored foil.
5. Store in airtight container at room temperature.
6. Makes 30 candies.

Caramelized Almond Toffee: Omit topping.Quickly spread candy mixture in very thin layer onto prepared baking sheet. Cool completely (at least 30 minutes). Break into small pieces. Store in airtight container. Place in jars or cellophane bags for gift giving.

Nutrition Facts (1 candy):
Calories: 80
Fat: 7 g
Cholesterol: 5 mg
Sodium: 25 mg
Carbohydrates: 5 g
Dietary Fiber: 1 g
Protein: 2 g

Apricot Coconut Confections

• 1 (8-ounce) package dried apricots, finely chopped
• 2 1/2 cups sweetened flaked coconut
• 3/4 cup sweetened condensed milk
• 2/3 cup finely chopped nuts
• Powdered sugar for rolling

1. Combine apricots, coconut, sweetened condensed milk and the nuts.
2. Shape mixture into 1-inch balls and roll in powdered sugar. Let stand until firm, about 2 hours.
3. Makes about 4 dozen confections.

Almond Nougat

• 1 1/2 cups light corn syrup
• 2 cups granulated sugar
• 1/4 teaspoon salt
• 1/4 cup water
• 2 large egg whites
• 1/2 teaspoon almond extract
• Red or green food coloring (optional)
• 1/4 cup butter, softened
• 1 cup toasted coarsely chopped almonds
• 1/4 cup chopped candied cherries

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. Cook, stirring, until sugar is dissolved. Cook, without stirring, to 250*F (120*C) or until a small amount of the mixture dropped in cold water forms a hard ball.
3. In a large mixing bowl, beat egg whites until stiff, but not dry. Gradually pour in 1/4 of the syrup mixture while continuing to beat with electric mixer, until mixture holds its shape. Set aside.
4. Cook remaining syrup to 300*F (150*C) or until a small amount of mixture separates into hard and brittle threads when dropped in cold water. Gradually pour remaining syrup mixture into first mixture, while continuing to beat with electric mixer, until mixture holds its shape.
5. Add extract and food coloring to tint a delicate shade. Beat in butter and continue beating until very thick and satiny. Stir in nuts and cherries.
6. Press into prepared pan, smoothing top. Let stand at room temperature until firm. Turn out of pan, peel off waxed paper and cut in 1 1/2 x 1-inch pieces. Wrap each piece individually in waxed paper or plastic wrap. For best flavor, store several days in a cool place before serving.
7. Makes about 1 1/2 pounds candy.

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