---------- Recipe via Meal-Master (tm) v8.05
  Categories: Candies, Mexican
       Yield: 15 Balls
 ---------------------------LARRY LUTTROPP FVKC70A---------------------------
 ------------------------L.A. TIMES FOOD SECTION 9/92------------------------
     3/4 c  Almonds
       1    Egg yolk
     1/2 ts Almond extract
       1 c  Sugar
       2 tb Light corn syrup
     Pour boiling water over almonds and let stand 5 minutes. Drain and peel.
   Place in blender with egg yolk, almond extract and enough water to
   facilitate blending, about 5 tablespoons. Blend until very fine.
     Combine sugar, corn syrup and 1/4 cup water in saucepan, bring to boil
   and cook to form light syrup. Add almond mixture and cook, stirring
   constantly, until mixture separates when spoon is drawn across bottom of
   pan, about 18 minutes. Cool to lukewarm, then form into balls about 1 1/4
   inches in diameter. Roll balls in sugar and place in individual paper cups.
     Each serving contains about: 112 calories; 1 mg sodium; 18 mg
   cholesterol; 4 grams fat; 18 grams carbohydrates; 2 grams protein; 0.17
   gram fiber.
     Source:Y La Comida Se Hizo, Volume 7
     Presented by: Barbara Hansen, L.A. Times Staff Writer, article
   "Translations: Cooking by the Books, 9/10/92, page H9