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	<title>carolegbert &#187; candy</title>
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	<description>musing on food &#38; cooking from a vermont kitchen</description>
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		<title>Gift from the Kitchen #5 &#8211; Chocolate Covered Almonds</title>
		<link>http://www.carolegbert.com/gifts-from-the-kitchen-5-chocolate-covered-almonds</link>
		<comments>http://www.carolegbert.com/gifts-from-the-kitchen-5-chocolate-covered-almonds#comments</comments>
		<pubDate>Wed, 16 Dec 2009 14:40:24 +0000</pubDate>
		<dc:creator>Carol</dc:creator>
				<category><![CDATA[candy]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[sweet]]></category>
		<category><![CDATA[almonds]]></category>
		<category><![CDATA[chocolate]]></category>

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		<description><![CDATA[Chocolate Covered Almonds I toasted one and a half cups of un-blanched whole almonds on a baking sheet for fifteen minutes in a 350-degree oven. I combined three quarters of a cup of granulated sugar, two tablespoons of water, half a teaspoon of cinnamon and the toasted almonds in a medium saucepan and cooked the [...]]]></description>
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		<title>Gift from the Kitchen #4 &#8211; Chocolate Turtles</title>
		<link>http://www.carolegbert.com/chocolate-turtles-gift-from-the-kitchen-4</link>
		<comments>http://www.carolegbert.com/chocolate-turtles-gift-from-the-kitchen-4#comments</comments>
		<pubDate>Tue, 15 Dec 2009 00:25:58 +0000</pubDate>
		<dc:creator>Carol</dc:creator>
				<category><![CDATA[candy]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[gift]]></category>
		<category><![CDATA[caramel]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[pecan]]></category>

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		<description><![CDATA[Chocolate Turtles I arranged the pecans to make the legs and head of thirty turtles on a couple of cookie sheets lined with parchment paper. Making the caramel is fussy work. I stirred constantly and paid close attention so that the caramel didn’t scorch. I combined one cup of sugar, two thirds of a cup [...]]]></description>
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