Servings: 8 people
Equipment
- Candy or instant read thermometer
Ingredients
- 1.5 cups salted butter
- 2 cups granulated sugar
- 1 cup raw almonds sliced
- 12 oz. bag of semi-sweet chocolate chips
- 1/2 cup pecans or walnuts finely chopped
Instructions
- Cover a medium-sized baking sheet completely with aluminum foil, and grease it lightly with cooking spray.
- Melt butter in a large saucepan over low heat, but do not let it boil.
- Add sugar and increase heat to medium, continuously and gently stirring until a candy thermometer reaches 260ºF.
- Add almonds and continue stirring constantly until the candy thermometer reaches 295ºF.
- Pour sugar and almond mixture onto the prepared baking sheet, ensuring that it spreads out evenly over the whole sheet pan, including into the corners.
- Melt chocolate in the microwave in 15 second intervals or on the stove over low heat until it is spreadable.
- When the candy has cooled slightly, spread the chocolate on top, taking care to cover the entire surface and smooth it out.
- While the chocolate is still warm, sprinkle the chopped walnuts or pecans over the surface.
- Allow to cool completely for several hours in a cool, dry place, or in the refrigerator. Once the candy has hardened, you can break it apart using a mezzaluna or the sharp point of a pairing knife. The candy should automatically shatter into bite sized pieces.
- Store candy in an air-tight container at ambient temperature for up to 4 days, or refrigerated for up to a week (not that it will take you that long to eat it).
Notes
As Shuggie would say: "Delicious!" <3
Tried this recipe?Let us know how it was!