Almond Butter Crunch
|Whole almonds||1 Pound, blanched|
|Semi sweet chocolate square||6|
|Unsweetened chocolate square||6|
|Granulated sugar||2 Cup (32 tbs)|
|Corn syrup||2 Tablespoon|
|Baking soda||1 Pinch|
Blanch almonds and split each nut in half while hot.
Place in a buttered pan in a 350Â°F oven and bake until crisp and light brown.
Melt chocolate in top of a double boiler over hot, not boiling water.
In a heavy saucepan melt butter and sugar over low heat.
Add water and corn syrup.
Insert candy thermometer.
Turn burner to medium-high and bring mixture to a boil, stirring occasionally, until thermometer reaches 300 degree F.
Remove from heat, quickly stir in a pinch of baking soda.
Spread cooled nuts over pan.
Cover with butter-sugar mixture; let harden.
When hardened spread half the melted chocolate over the top.
When hard, lift whole piece, turn over on waxed paper, and spread remaining chocolate on the second side.
A candy thermometer is a must