Instructions
- MELT candy coating, sweetened condensed milk and salt in a heavy saucepan over low heat. Remove from heat. Stir in almond extract, then almonds.
- SPREAD evenly into wax paper-lined 15 x 10-inch jellyroll pan. Chill 2 hours or until firm.
- TURN onto cutting board. Peel off paper; cut into triangles or squares. Store leftovers tightly covered at room temperature.
- MICROWAVE METHOD
- COMBINE candy coating, sweetened condensed milk and salt in 2-quart glass measure. Microwave on HIGH (100% power) 3 to 5 minutes, stirring after each 1 1/2 minutes. Stir until smooth. Proceed as above.
- *Also called confectioners’ coating.
- ** To toast almonds, spread in single layer in heavy-bottomed skillet. Cook over medium heat 2 to 3 minutes, stirring frequently, until nuts are lightly browned. Remove from skillet immediately. Cool before using.
Nutritional Facts:
- Serving Size 1 of 52 pieces
- Calories Per Serving 110
- Total Fat 7 g
- Calories From Fat 60 g
- Saturated Fat 2 g
- Trans Fat 0 g
- Cholesterol 0 mg
- Sodium 15 mg
- Total Carbohydrates 11 g
- Dietary Fiber 1 g
- Sugars 9 g
- Protein 2 g
