Creamy Almond Candy

Yield

3 1/4 pounds

Ingredients

1 1/2 pounds vanilla-flavored candy coating*
1 (14 ounce) can Eagle Brand^® Sweetened Condensed Milk
1/8 teaspoon salt
1 teaspoon almond extract
3 cups (about 1 pound) whole almonds, toasted**

Directions

Melt candy coating, sweetened condensed milk and salt in a heavy saucepan over low heat. Remove from heat. Stir in almond extract, then almonds. Spread evenly into wax paper-lined 15 x 10-inch jellyroll pan. Chill 2 hours or until firm.

Turn onto cutting board. Peel off paper; cut into triangles or squares.

Storage

Store leftovers tightly covered at room temperature.

Additional Information

Microwave Method: Combine candy coating, sweetened condensed milk and salt in 2-quart glass measure. Microwave on HIGH (100% power) 3 to 5 minutes, stirring after each 1 1/2 minutes. Stir until smooth. Proceed as above.

* Also called confectioners’ coating.

** To toast almonds, spread in single layer in heavy-bottomed skillet. Cook over medium heat 2 to 3 minutes, stirring frequently, until nuts are lightly browned. Remove from skillet immediately. Cool before using.