Death By Chocolate Honey Almond Crunch
Ingredients
- 4 cup sliced almonds
- 6 oz unsalted butter
- 1 each /2 cups granulated ugar
- 0.5 cup water
- 0.3 cup Myers's Dark Rum
- 0.3 cup honey
- 8 oz semisweet chocolate, chopped into 1/4-inch pieces
- 4 oz unsweetened chocolate, chopped into 1/4-inch pieces
Instructions
- 1
Preheat the oven to 325F.
- 2
Toast 2 cups of almonds on a baking sheet in the preheated oven until golden brown, about 12 to 14 minutes.
- 3
Remove the almonds from the oven and allow to cool to room temperature.
- 4
Transfer the almonds to a large dish or other suitable container and set aside until needed.
- 5
Melt the butter in a 2 1/2 quart saucepan over low heat, stirring constantly as it melts so it does not simmer or boil.
- 6
As soon as the butter is completely melted, add the sugar, water, rum, and honey.
- 7
Increase the heat to medium high.
- 8
Heat the mixture to a temperature of 220F, as measured on a candy thermometer, stirring constantly.
- 9
Add the untoasted almonds and continue to heat and stir until the mixture reaches a temperature of 225F.
- 10
Evenly divide the honey-almond mixture between two baking sheets.
- 11
Place the baking sheets on the top and middle shelves of the preheated oven and bake until the mixture is evenly carmelized, about 24 to 26 minutes.
- 12
Rotate the baking sheets from top to bottom about halfway through the baking time.
- 13
Remove from the oven and allow to cool for 5 minutes.
- 14
Combine the semisweet and unsweetened chocolate pieces and evenly divide and sprinkle over the surface of the caramelized honey-almond mixture.
- 15
Allow to stand for 5 minutes.
- 16
Use a spatula to spread the chocolate throughout the mixture.
- 17
Evenly divide and sprinkle the toasted almonds over the chocolate.
- 18
Place both baking sheets in the freezer for 20 minutes.
- 19
Remove the Chocolate Honey Almond Crunch from the freezer and break into irregular pieces.
- 20
Store in a sealed plastic container in the freezer or refrigerator.