---------- Recipe via Meal-Master (tm) v8.05

Title: Chocolate Honey Almond Crunch
Categories: Candies, Chocolate
Yield: 2-3/4 Pounds

4 c Sliced almonds
1/4 c Honey
6 oz Unsalted butter
8 oz Semi-sweet chocolate;
- diced 1/4"
1/2 c Granulated sugar
1/2 c Water
4 oz Unsweetened chocolate;
- diced 1/4"
1/4 c Myer's Dark rum

Preheat the oven to 325?F. 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?F, stirring constantly. Add the untoasted
almonds and continue to heat and stir until the mixture reaches a
temperature of 225?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. 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 honey &
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.

Recipe FROM: Death By Chocolate by Marcel Desaulniers

Posted by: Karen Phillips (CBTX40A)

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