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Ingredients
- 1 c. unsalted butter plus more
- 1 1/2 c. sugar
- 3 Tbsp. light corn syrup
- 3 Tbsp. water
- 2 c. minced toasted almonds - (8 ounce)
- 12 ounce semisweet chocolate tempered
Directions
- TO TEMPER CHOCOLATE: In the top of a double boiler or possibly in a heat-proof bowl set over simmering water, heat coarsely minced chocolate. The melted chocolate should register 115 to 120 degrees on an instant-read thermometer. Remove bowl from simmering water. Let cold, stirring occasionally, till it reaches a temperature of about 82 to 86 degrees (depending on the variety of chocolate you are using). At this point, the chocolate will begin to set around the edges of the bowl. Return the bowl to the pot of warm water (it should no longer be simmering) for a few seconds at a time till it reaches a temperature of 88 to 91 degrees. Be sure not to allow chocolate to become hotter than 91 degrees as this will make it necessary to repeat the entire tempering process.
- Butter a 12- by 18-inch baking pan. Cover two large cutting boards or possibly cardboard pcs with parchment paper. Set aside.
- In a medium saucepan, heat butter. Remove from heat, and stir in sugar, corn syrup, and 3 Tbsp. water. Cook, stirring occasionally, till the mix reaches 300 degrees on a candy thermometer. Remove from heat, stir in 1 c. almonds, and pour out into prepared pan, spreading the mix with the back of a spoon to fill the pan.
- Before candy hardens, but when it is hard sufficient to handle, turn it out onto parchment-lined board. Allow to cold completely.
- Wipe the surface of candy with a damp paper towel to remove excess butter, and allow to dry.
- Using a small offset spatula, quickly spread half the chocolate over candy. Scatter 1/2 c. of the remaining almonds over chocolate. Cover with parchment paper, and place second cutting board on paper. Turn candy over onto second surface. Remove top board and paper, quickly spread candy with remaining chocolate, and scatter with the remaining 1/2 c. almonds. Chill for 20 min to set chocolate.
- Break candy into 2-inch pcs. The candy may be stored in an airtight container at cold room temperature for up to 1 week; use parchment paper to separate layers.
- This recipe yields about 3 pounds.
- Yield: 3 pounds
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