Line an 8x12 inch baking dish with foil so that foil extends over sides of pan; butter foil.
In 2 qt. microwave-safe glass measuring cup, combine sugar, corn syrup and water. Microwave on high for 17 to 18 minutes, or until microwave candy thermometer reaches 260 degrees (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 highest speed until mixture holds it's shape, about 3 to 6 minutes.
Stir in almonds and almond extract. Spread evenly in foil-lined dish.
Let stand at room temperature until completely cool and set, about 4 hours or overnight. Cut into 1 inch squares.
Store in airtight container in cool dry place. Makes 2 lbs.
Note: An electric stand mixer is required for this candy since a portable hand mixer might not be powerful enough to beat the thick mixture. When cutting candy, dip knife into hot water to eliminate sticking.
By Robin from Washington, IA
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