- Prep Time: 5 minutes
- Cook Time: 15-25 minutes
|1 tsp||Butter, for buttering pan|
|2 cup||Brown Sugar|
|¾ cup||Light Karo Syrup|
|1 can||Evaporated Milk|
|1 cup||Salted Roasted Almonds, coarsely chopped|
Use a 7x11 or 9x9 pan, line with foil, butter foil, sprinkle almonds evenly in pan. Set aside.
Melt the 1/2 cup butter in a large saucepan (at least 2 quarts) over medium heat; add brown sugar, syrup and 1/2 the milk, stirring to mix well. Bring to a rolling boil, stirring constantly. Slowly stir in the remaining milk (you don't want the boiling to stop) add your candy thermometer and continue to boil over medium heat until you reach 248. Remove from heat and pour into prepared pan. Allow to cool completely, then refrigerate until hard enough to invert pan.
Once cool, invert pan onto cutting board, peel off foil, cut into 1" squares and wrap individually in wax paper that has been cut in approx 5"x5" squares. Store in refrigerator.
I usually make them in the evening, refrigerate overnight and cut in the morning. These freeze well.