Chocolate honey almond crunch
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Chocolate honey almond crunch
  Chocolate    Honey    Almonds  
Last updated 6/12/2012 1:15:35 AM. Recipe ID 45031. Report a problem with this recipe.
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      Title: Chocolate honey almond crunch
 Categories: Candies, Chocolate
      Yield: 1 Servings
 
      4 c  Sliced almonds
    1/4 c  Honey
      6 oz Unsalted butter
      8 oz Semi-sweet chocolate;
           -chopped into 1/4" pcs
    1/2 c  Granulated sugar
    1/2 c  Water
      4 oz Unsweetened chocolate;
           -chopped into 1/4" pcs
    1/4 c  Myer's Dark rum
 
  Preheat the oven to 325 degrees. Toast 2 cups of almonds on a baking
  sheet in the preheated oven until golden brown, about 12 to 14
  minutes. Remove the almonds from the oven and allow to cool to room
  temperature. Transfer 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, stirring
  constantly. Add the untoasted almonds and continue to heat and stir
  until the mixture reaches a temperature of 225 degrees. 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.
  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 semi-sweet and unsweetened chocolate pieces and evenly
  divide and sprinkle over the surface of the caramelized hone-almond
  mixture. Allow to stand for 5 minutes. Use a spatula to spread the
  chocolate throughout the mixture. 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 break into irregular pieces. Store in a sealed
  plastic container in the freezer or refrigerator. Yields: About 2 3/4
  pounds Source: Death By Chocolate by Marcel Desaulniers
  




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Recipe ID 45031 (Apr 03, 2005)

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