I made a tray of this for the January 2015 event, and folks couldn’t stay away. Very easy to make.
Ingredients:
- 1.5 cups coarsely chopped almonds (I’m sure I used more)
- 16 oz brown sugar (I used dark, the recipe calls for light)
- 1 # butter
- 24 oz chocolate chips (I used dark, the recipe calls for milk)
Instructions:
- Sprinkle 3/4 cup chopped almonds onto 18×13 inch cookie sheet. Set aside.
- In a saucepan, combine sugar and butter over medium-high heat while stirring frequently for severl minutes until bubbly and thick. Use a candy thermometer and cook until 290 degrees F (I don’t have one, so may be why it didn’t harden). Watch carefully after 280 degrees F to prevent it from burning. Once it has reached 290 degrees F, remove from heat.
- Pour candy evenly on top of the almonds; let stand for a few minutes.
- Use the same pan and melt the chocolate with 1 tsp shortening (I used coconut oil) to help keep it smooth.
- Cover candy with layer of chocolate and sprinkle remaining almonds evenly over the top of chocolate.
- Allow to set up for a few hours; once completely set up and hardened, break into pieces using a knife. Again, mine didn’t harden, even after putting it in the freezer overnight, and we used a spatula and served ourselves.