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pw6969

Marina, California

Member since Mar 2008

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Reviewed Chocolate Almond Brickle

Feb 14, 2011 in Food Network Community Toolbox on FoodNetwork.com

Had questions myself about the temp/amount of almonds after making the candy, so contacted Savannah's Candy Kitchen and this was their response: "This recipe was not created by Stan however he worked on it with Paula and some other people. However Stan recommends you bring the caramel to 280 and with the source preheated it should take about 7-10...

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