If you blanch the almonds yourself, spread them out to dry well before proceeding. Grind them through the fine blade of a food chopper three or four times until very fine. Bring sugar and water to a boil in a medium saucepan, stirring until sugar dissolves. Boil hard until syrup registers 240 degrees F on a candy thermometer. Add to almonds and stir until creamy. Sprinkle a large platter with icing sugar. Spread almond mixture on platter, cool, then pack into a large jar with a tight fitting lid. Mixture will be crumbly at this point. Let stand at least one week to mellow. Gather into a ball and knead on a board sprinkled with icing sugar until smooth and pliable. Knead in a few drops of your chosen flavouring. Makes about 3 1/2 cups. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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|Serving Size: 1 Serving (1766g)|
|Recipe Makes: 1|
|Calories from Fat: 2041 (28%)|
|Amt Per Serving||% DV|
|Total Fat 226.8g||302 %|
|Saturated Fat 17.4g||87 %|
|Monounsaturated Fat 144.6g|
|Polyunsanturated Fat 54g|
|Cholesterol 0mg||0 %|
|Sodium 129mg||4 %|
|Potassium 3102.9mg||82 %|
|Total Carbohydrate 1289.1g||379 %|
|Dietary Fiber 46.6g||186 %|
|Sugars, other 1242.5g|
|Protein 98.3g||140 %|
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Calories per serving: 7247
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