I don't like mayo and could really taste it in this sauce, so I reduced the amount of mayo and added a tablespoon of soy sauce. I also used a Thai garlic chili sauce (which is a little hotter than the tomato based chili sauce). They turned out really yummy, with a very Asian flavor, with those changes. I also doubled the recipe and did not halve the water chestnuts.

Reviewed On: Aug. 21, 2008

I really like this recipe - it reminds me of the Almond Roca candy. I did make a couple of small changes - one, I only brought the candy to a temp of 285 (275 is a little too low, and 300 is too high). I used finely chopped almonds instead of slivered ones. Then, after the candy has cooled for a little while, before putting on the chocolate, I scored the candy into rectangles. After spreading on the chocolate, I sprinkled chopped almonds on top of the chocolate, and refrigerated the candy. It was very easy to break into bite-sized rectangle pieces from the scoring.

Reviewed On: Nov. 27, 2007

This is a great recipe. I double the amount of white wine and add a little sherry. The sherry really adds an extra layer of flavor that's great. This tastes better the second day!!

Reviewed On: Nov. 2, 2007