Mary’s Almond Joys
(Mary Lewis, River Heights)
1 cup sugar
2 cups white syrup
1 ½ tsp almond extract
1 tsp vanilla
1 ½ lbs (or about 7 cups) angel flake coconut
melted chocolate (for dipping)
about 88 whole almonds
Cook sugar and syrup to soft ball stage. Add extract, vanilla, and coconut, mixing
well. Press into a buttered pan. Cut into squares and put an almond on top of
each. Dip in melted chocolate.
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