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Almond Divinity

Cook the sugar, corn syrup, water and salt to 265° F on a candy thermometer, stirring until sugar is dissolved. Syrup should form a hard ball when dropped in cold water. Just before the syrup is ready, beat egg whites in an electric mixer until stiff. Add the syrup to the egg whites in a slow, fine stream, beating constantly. When the mixture becomes heavy, replace the electric beater with a wooden spoon. Add the extract and continue beating until the mixture just holds its shape when dropped from a spoon. Add the nuts, mixing quickly. Spread mixture into a greased 8x8-inch pan, top with a coating of melted semi-sweet chocolate and allow candy to cool.

Cut into squares and serve.

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