Ingredients:
1 (17 ounce) box Rice Chex
2 3/4 cups sliced almonds
1 cup granulated sugar
1 cup light corn syrup
3/4 cup butter (no substitutes)
1 teaspoon almond extract
Method:
In a heavy saucepan, combine the sugar, corn syrup and butter. Bring to a boil over medium heat, stirring occasionally, until a candy thermometer reads 250 degrees F (hard ball stage). Remove from the heat stir in extract. Pour over cereal mixture mix well. Spread onto wax paper-lined baking sheets. Store in an airtight container.
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