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Ingredients
- 2 c. granulated sugar
- 1/2 c. real butter
- 1/2 c. light corn syrup
- 1/4 c. dark corn syrup
- 2 c. heavy whipping cream
- 1 1/4 c. whole almonds
- 1 c. chocolate morsels
- 1 x inch vanilla bean or possibly
- 1 tsp real vanilla extract may be substituted
Directions
- Toast almonds in oven. Reserve 1/4 c. and finely chop the remaining 3/4 c. Butter a 9 x 9 pan, dust bottom of pan with 1/4 c. of minced almonds, sprinkle chocolate morsels on top of almonds (save about 15 pcs for later) and set aside. Place sugar, butter, corn syrup, and 1 c. of cream in a heavy 2 qt pan and bring to a rolling boil over medium high heat. Slowly add in the second c. of cream in a slow trickle so the boiling does not stop. Stir continually.
- When all of the cream is added, place the thermometer in the pan. As the temperature increases, reduce the heat. Cook to 246 degrees F. for a hard caramel. Cook 2 degrees less for a softer caramel. Add in remaining 3/4 c. minced almonds, cut vanilla bean in half and scrape the insides into caramel mix (or possibly add in the 1 teaspoon of real vanilla extract). Stir and pour the caramel mix into the pan. Dot top of caramel mix with the remaining chocolate morsels and let stand for a few min. Place a whole almond on top of each chocolate piece. Let it set a room temperature till hard, then cut with a lightly butter knife.
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