Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Sugar
3/4 c Light corn syrup
3 Egg whites
1 3 oz pkg. raspberry flavor
-gelatin
2/3 c Chopped, blanched almonds
1/2 ts Almond extract

MICROWAVE DIRECTIONS:

An electric stand mixes is required for this candy, since a portable
hand mixer might not be powerful enough to beat the thick mixture.

Line a 12X8" (2 qt) baking dish with foil so that foil extends over
sides of dish. Butter foil. In 2 qt. microwave safe measuring cup,
combine sugar, corn syrup, and water. Microwave on high for 17 to 18
minutes, or until microwave candy thermometer reaches 260 F. (Hard
ball stage) Stirring twice during cooking.

Meanwhile, in a large bowl, beat egg whites until soft peaks form.
Gradually add gelatin, beating until egg whites are stiff and glossy.
Pour syrup mixture in steady THIN stream over egg whites, beating at
high speed until mixture holds it's shape, about 3 - 6 minutes. Stir
in almonds and almond extract.

Spread evenly in buttered, foil lined dish. Let stand at room
temperature until completely cool and set, about 4 hours or
overnight. Cut into 1" squares. (Dip knife into hot water if
necessary to minimize sticking) Store in airtight container in cool,
dry place.

Courtesy of: Joann's Country Kitchen

Source: Pillsbury Family Christmas Cookbook

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