Unfortunately, I did not read the reviews, and wound up with burnt candy. I heated it to 300 degrees, as per my brand new candy thermometer, and did not stir. Due to the fact that the kitchen was filled with smoke and the candy had a dark color, I did not add the chocolate and let it harden. I tasted it, and threw the whole thing away. I made an almond crunch, similar to this one, last Christmas. That recipe did not call for toasting the almonds, and the chocolate was melted first, then spread on both sides. I couldn't find that recipe this year, and tried this one instead. Now that I think about it, I do seem to remember having to stir the candy constantly last year while it cooked. I'll keep looking for the old recipe, and if I can't find it, I might try this again, following the other reviewers suggestions and adapting it to mimic the old recipe.
Was this review helpful?
3 users found this review helpful
Unfortunately, I did not read the reviews, and wound up with burnt candy. I heated it to 300...