Almondless Crunch
1 lb. butter (454 g) (margerine might not work as well)
2 C granulated white sugar
2 T white corn syrup
1/2 C water
Melt butter in a deep, heavy saucepan. Add sugar and stir until dissolved. Add water and syrup. At this point it will splatter a bit (so be prepared). Turn down heat to medium and let boil for 20 minutes, stirring occasionally. To test if it is done, coat a clean metal spoon with the mixture and plunge into a glass of cold water. If it is hard and brittle, it is ready. If it is still soft and caramel like, keep cooking. Once ready, turn the very hot mixture quickly onto a cookie sheet and let cool for about and hour or more. Dab off extra butter and crack into pieces. Store in a decorative tin for gift giving.
Phe per recipe =190 mg
Recipe from PKU Listerve and MN PKU Foundation 2001 calendar.
