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Almond Bars

2 cups sugar
1/2 cup corn syrup
1/2 cup plus 2 tablespoons water
pinch salt
2 egg whites, beaten until stiff
35 caramels
2/3 cup whole roasted almonds
24 oz milk chocolate morsels

In a large saucepan over medium heat, combine the sugar, corn syrup,
1/2 cup of the water, and the salt. Heat to boiling, lower heat
and simmer until mixture reaches 270 degrees F or the soft-crack

Remove from heat and pour the mixture in a thin stream into the
egg whites, blending steadily with an electric mixer. Continue to
beat for an additional 20 minutes, or until the mixture begins to
harden and thickens to the consistency of dough. Stir in the
almonds. Press the nougat into a greased 9x9-inch pan and chill
until firm.

Melt the caramels with 2 tablespoons water in a double boiler.
Pour the caramel over the nougat and return the pan to the
refrigerator. When the caramel and nougat are firm, slice down
the middle of the pan with a sharp knife, and then slice across
into 7 segments to make a total of 14 bars.

Melt the milk chocolate morsels. Dip each bar into the chocolate
to coat completely and tap against the side of the bowl to knock
off excess chocolate. Place on waxed paper and let cool at room
temperature until the chocolate is firm, 1 to 2 hours.

Makes 14 candy bars.


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