1. Combine sugar, corn syrup and water in saucepan. 2. Cook over medium heat until candy thermometer registers at 260°F. 3. In an electric mixer, beat egg whites to form stiff peaks. 4. When sugar reaches 260°F pour slowly in a thin stream into egg whites, while mixer is running. 5. Add extracts and beat on medium speed for 13 minutes; then fold in candied fruit, if using, and mix for another 2 minutes. 6. Now fold in 1/2 cup sliced almonds. 7. Pour mixture in buttered and lightly dusted floured 9" pan. 8. Top with remaining almonds. 9. Let sit overnight and then cut into pieces. 10. Serve on a "festive" decorated plate. ---------------------------------------------------------------------------
Nutrition
Ingredients
