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1
Adjust rack to lower third of oven and preheat oven to 400 degrees F. Line a 12-x-15 1/2-x-1/2-inch baking sheet with aluminum foil, leaving a 2-inch overhang at each short end.
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2
Batter: Pour the cream, corn syrup, and sugar into a 1 1/2-quart heavy-bottomed saucepan.
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Stir to combine, then add the butter.
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Stir over medium-low heat until the butter melts.
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Then raise the heat to medium, and stir constantly with a wooden spoon--especially toward the end of cooking--to prevent scorching.
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6
Cook until the mixture reaches 238 degrees F, the soft-ball stage, on a candy thermometer, about 10 minutes; the mixture will appear between ivory- and straw-colored.
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Remove from heat, and stir in almonds.
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8
Pour the mixture onto the center of the foil-lined baking sheet, and spread it in as thin a layer as possible.
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9
A pool about 8 inches in diameter is fine.
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Bake for 3 minutes; then spread the more liquid mixture evenly over the baking sheet.
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If the mixture still does not completely cover the baking sheet, bake another minute, then tilt the baking sheet to allow the mixture to spread evenly.
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Bake for about 5 to 6 minutes total, or until golden but not dark brown.
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13
Though the mixture bubbles while baking, the bubbles form more slowly toward the end of baking time than at the beginning.
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14
Place the baking sheet on a wire rack and cool for 2 to 3 minutes.
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15
While the mixture is still warm but no longer liquid, cut 1 1/2-inch squares using a ruler and a pastry wheel.
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If the mixture is too warm, it will not cut cleanly.
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If it is too cool, it will splinter or not cut; in that case return it to the oven for a few seconds to soften it a bit.
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Decoration: When the squares are completely cool, place the chocolate in a bowl over water at about 120 degrees F. When about two-thirds of the chocolate has melted, remove the bowl from the water.
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19
With a dry rubber spatula, stir until the liquid chocolate melts the soft or unmelted chocolate that remains.
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20
Fill a small handmade paper cone with the chocolate and snip off the tip.
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21
Pipe thin lines of chocolate back and forth over the squares' surface.
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22
Refrigerate the squares briefly, just to set the chocolate.
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Remove from the refrigerator and set aside in a cool, dry place.
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To store, remove squares from the foil and place them in layers, separated by strips of aluminum, in an airtight metal or plastic container in a cool place up to 1 week.
