How to make it

  • Butter loaf pan, 9 X 5 X 3 inches.
  • Cook sugar, milk, half-and-half, corn syrup and almond-flavored liqueur in 3-quart saucepan over medium heat, stirring constantly, until sugar is dissolved.
  • Cook, stirring occasionally, to 234 degrees on candy thermometer or until small amount of mixture dropped into very cold water forms a soft ball that flattens when removed from water; remove from heat.
  • Add margarine.
  • Cool mixture to 120 degrees without stirring.
  • (Bottom of saucepan will be lukewarm.
  • ) Beat vigorously and continuously 5 to 10 minutes or until candy is thick and no longer glossy.
  • (Mixture will hold its shape when dropped from a spoon.
  • ) Quickly stir in almonds.
  • Spread in pan; cool.
  • Cut into 1-inch squares.

Reviews & Comments 1

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    " It was excellent "
    gourmetana ate it and said...
    Sounds delicious Peeta, thank you for the addition. Could you tell me what is Half-and-Half please?
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