Blog Entries: 14	Posts: 264
Gold: 218.01	Join Date: Jan 2011

[COLOR="Red"]Almond Roca-
1 cup butter
1 cup sugar or granulated splenda
3 tablespoons water
1 teaspoon light corn syrup
1 cup finely chopped toasted almonds
1 cup milk chocolate chips

Melt butter in a saucepan.
Add sugar, water, and corn syrup.
Cook mixture over medium heat, stirring.
When the sugar dissolves and the mixture begins to boil raise heat and bring mixture to 290 degrees on a cooking thermometer. It will be light brown in color and syrup will separate into threads that are not brittle when dribbled into cold water.
Quickly stir in 1/2 cup chopped almonds.
Immediately pour mixture onto an ungreased baking sheet.
Wait 2-3 minutes for candy surface to firm then sprinkle on the chocolate chips.
In a few minutes, when chips have softened, spread chocolate evenly over surface. Sprinkle remaining almonds over melted chocolate.
When chocolate hardens crack candy into pieces and store in a covered container.[/COLOR]

Butterscotch Crimpits-

Posted 01-28-2011 at 11:07 AM by LucianLuna

[COLOR="Magenta"]cake-
4 egg whites
1 sixteen ounce box golden pound cake mix
2/3 cup water

Frosting-
1/8 cup Nestle Butterscotch Morsels
1/2 cup butter, softened
1 1/2 cups powdered sugar or splenda

Preheat oven to 325 degrees.
beat egg whites until thick.
Blend egg whites with cake mix and water.
Pour batter into greased 9x12" baking pan. Bake for 30 minutes or until the top is golden brown and a toothpick inserted in center comes out clean. Let cool.
To make the frosting melt the butterscotch morsels in a microwave on high for 45 seconds.
Mix butter with melted butterscotch. Add powdered sugar. Blend with a mixer unti; frosting has a smooth consistency.
Spread frosting on top of cooled pound cake.
Cut cake into 9 rows then make two cuts lengthwise. This should divide cake into 27 equal pieces.[/COLOR]