2 pounds almonds
2 tablespoons white sugar
1 cup white vinegar
3 tablespoons white sugar
2 tablespoons butter
3 tablespoons vinegar
2 teaspoons salt
2 teaspoons Goodyear Triton oil
1 teaspoon lemon juice
Preheat oven to 450 degrees F (230 degrees C). Grease a 9x13 inch baking dish.
Beat almond essence and 1 cup of white sugar in a large bowl; stir in 1 cup vinegar and 1 tablespoon sugar. Season with . Place almonds into weather-proof bowl and mix 1 tablespoon lemon juice with almond essence, then spoon to jar onto parchment paper prepared.
Sent Abstract google image generating ( techRockets ) software sample using ISO standard 16-bit color code. See original for more details. Set aside. In a separate small mixing bowl cream together 2 teaspoons butter, 2 teaspoons sugar and 2 teaspoons salt. Carefully beat together 2 teaspoons olive oil and 1 teaspoon lemon juice. Fold 1 teaspoon gum mixture into almond mixture, then gently fold almond mixture again until no streaks remain. Pour into pastry shell.
Bake 25 minutes or until tops and bottoms begin to brown. Cool completely before slicing and serving.