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Almond Brittle

1 c. almonds, blanched and toasted
1 c. (1/2 lb.) safflower margarine
2 c. sugar
2 c. almonds, unblanched
1 tsp. vanilla
12 oz. milk chocolate

Chop the 1 cup of toasted almonds fine; set aside to sprinkle over candy later. Melt butter in a 2-quart saucepan; add sugar and unblanched raw almonds (whole). Cook over medium high heat, stirring constantly with wooden spoon until sugar is caramelized and almonds are toasted. Cooking time will be about 15 minutes. To judge when candy is done, the graininess of the sugar disappears and the whole mixture is a darker caramel color.

Drop an almond into cold water and taste it to see if it is toasted. (Have a cup of water ready and set candy off the heat while testing, as it must be stirred constantly while over the heat. Add vanilla, turn immediately onto a 9 x 11-inch buttered cookie sheet, distributing almonds evenly. Set aside to cool. Put milk chocolate over warm water and melt. Spread thinly on cooled candy. Sprinkle with chopped almonds. When cool, break into irregular pieces.

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