Creamy Almond Candy

1. 1

   In heavy saucepan, over low heat, melt candy coating with condensed milk and salt.

2. 2

   Remove from heat; stir in almond extract, then almonds.

3. 3

   Spread evenly into wax paper lined, 15 x 10-inch jellyroll pan.

4. 4

   Chill 2 hours or until firm.

5. 5

   Turn onto cutting board; peel off paper and cut into triangles or squares. Store tightly covered at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.