RECIPE Chocolate Honey Almond Crunch - Awesome for Christmas gifts!

[Guest guest]

It's also really good to put over ice cream, or if you make it,to mix

in... chances are you won't have any left though.

 

Chocolate Honey Almond Crunch (from " Death By Chocolate " , by Marcel

Desaulniers)

 

yields about 2 3/4 pounds

 

4 c sliced almonds

6 oz unsalted butter

1 1/2 c sugar

1/2 c water

1/4 c Myer's Dark Rum

1/4 c honey

8 oz semisweet chocolate, chopped into 1/4 " pieces

4 oz unsweetened chocolate,chopped into 1/4 " pieces

 

Preheat oven to 325* F.

 

Toast 2 cups of almonds on a baking sheet in a

preheated oven until golden brown, about 12 to 14

minutes. Remove the almonds to a large dish or other

suitable container and set aside until needed.

 

Melt the butter in a 2 1/2 qt. saucepan over low heat,

stirring constantly as it melts so it does not simmer

or boil. As soon as the butter is completely melted,

add the sugar, water, rum, and honey. Increase the

heat to medium high. Heat the mixture to a temperature

of 220 degrees F, stirring constantly. Add the

untoasted almonds and continue to heat and stir until

the mixture reaches a temperature of 225 degrees F.

 

Evenly divide the honey-almond mixture between the 2

baking sheets. Place the baking sheets on the top and

middle shelves of the preheated oven and bake until

the mixture is evenly caramelized, about 24 to 26

minutes {WATCH CLOSELY as the time gets near}. Rotate

the baking sheets from top to bottom about halfway

through the baking time. Remove from the oven and

allow to cool for 5 minutes.

 

Combine the semisweet and unsweetened chocolate pieces

{I just use bittersweet chocolate chips} and evenly

divide and sprinkle over the surface of the

caramelized honey-almond mixture. Allow to stand 5

minutes. Use a spatula to spread the chocolate

throughout the mixture {all over the top}. Evenly

divide and sprinkle the toasted almonds over the

chocolate. Place both baking sheets in the freezer for

20 minutes.

 

Remove the Chocolate Honey Almond Crunch from the

freezer and breakinto irregular pieces. Store in a

sealed plastic container in the freezer or

refrigerator.