Serves: 5
Total Calories: 740
Yield: 3 dozen
Melt candy coating with condensed milk and salt in heavy saucepan over low heat. Remove from heat; stir in almond extract, then almonds. Spread evenly into wax-paper-lined jellyroll pan. Chill 2 hours or until firm. Turn onto cutting board; peel off paper; cut into triangles or squares. Store tightly covered at room temperature.
Editor's Extra: If your frig won’t accommodate a jellyroll pan, use 2 (8- or 9-inch) square pans.
This Heavenly Almond Candy recipe is from the Fast & Fabulous Party Foods and Appetizers Cookbook. Download this Cookbook today.
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