Almond Butterscotch Sauce Recipe
Ingredients
| Firmly packed light brown sugar | 1 1/4 Cup (16 tbs) | |
| Heavy cream | 2/3 Cup (16 tbs) | |
| Light corn syrup | 2/3 Cup (16 tbs) | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Salt | 1/8 Teaspoon | |
| Blanched almonds | 1/2 Cup (16 tbs) |
Directions
Combine all ingredients except almonds in a 2-quart heavy saucepan; stir over low heat until sugar is dissolved and butter is melted.
Increase heat to medium and bring to boiling; stir occasionally.
Set a candy thermometer in place.
Cook without stirring until thermometer registers 226°F.
Remove from heat and cool slightly.
Stir in the almonds.
Increase heat to medium and bring to boiling; stir occasionally.
Set a candy thermometer in place.
Cook without stirring until thermometer registers 226°F.
Remove from heat and cool slightly.
Stir in the almonds.
Chef
