News > Press Releases
Dec 18, 2006
BATON ROUGE - Like countless other families across the state, Louisiana's First Family will participate in special holiday traditions this month. This year, the Blancos will open presents Christmas morning, head out to Cameron Parish for a round of duck hunting and of course enjoy a batch of Governor Kathleen Babineaux Blanco's Butter Brickle Candy.
"This is such a special time of year for families throughout Louisiana," Gov. Blanco said. "People of all faiths and cultures join friends and family members to count blessings and celebrate together. Our house will be overrun by grandchildren captivated by the magic of the holiday season and all of us will enjoy the opportunity to enjoy quality time with people we love."
The Governor's Butter Brickle Candy is a family recipe Gov. Blanco has shared with her six children and eight grandchildren.
Governor Kathleen Babineaux Blanco's Butter Brickle Candy
1 cup (Louisiana cane) sugar
1 cup Imperial Margarine
6 oz. package of semi-sweet real chocolate chips
cup toasted sliced almonds
Place almonds on a cookie sheet in 300 degree oven for about 10 minutes or until almonds begin to look golden brown (crunchy, but not overdone). Let cool.
Line a 15" x 10" shallow pan with wax paper. In a 2 quart saucepan, combine sugar and margarine. Cook over low heat for 25 t0 30 minutes, stirring occasionally. Cook to 300 degrees F on candy thermometer or test by dropping a very small amount into ice water to form brittle strands (done when strands are crunchy, but do not stick to one's teeth). Pour syrup evenly onto pan covered with wax paper. Let sit a minute or two, then sprinkle chocolate chips over hot candy. Let sit 2 or 3 minutes as chocolate chips soften. With a spatula, spread softened chocolate evenly over candy. Sprinkle toasted almonds over the melted chocolate. Let cool completely. (I put into freezer for about 30 minutes). Break up into pieces. Store in tins.
(Always make only one recipe at a time.)