This recipe is one of my favourite and it's too delicious.It would definately give it as a gift or a party time cusine also.
100% would make again
33 Servings
Prep: 30 min. Cook: 30 min. + chilling
Ingredients
1-1/2 teaspoons plus 1 cup butter, softened, divided
1 cup sugar
1/2 cup water
1/4 teaspoon salt
1 cup sliced almonds
1/2 teaspoon baking soda
8 ounces dark chocolate candy bars, chopped
1 cup chopped pecans, toasted
1/4 cup dry roasted peanuts, chopped
3 tablespoons chocolate-covered coffee beans, halved
4 ounces white baking chocolate, chopped
Directions
- Line a 13-in. x 9-in. pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside. In a heavy 3-qt. saucepan, melt the remaining butter. Stir in the sugar, water and salt. Cook over medium heat until a candy thermometer reads 240° (soft-ball stage), stirring occasionally.
- Stir in almonds. Cook until candy thermometer reads 295° (hard-crack stage), stirring occasionally. Remove from the heat; stir in baking soda. Pour into prepared pan. Sprinkle with chocolate; let stand for 5 minutes. Carefully spread chocolate; sprinkle with pecans and peanuts. Cool on a wire rack for 30 minutes.
- Sprinkle with coffee beans; press down lightly. Chill for 1 hour or until chocolate is firm.
- In a microwave,melt white chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Drizzle over candy. Chill 30 minutes longer or until firm.
- Using foil, lift candy out of pan; discard foil. Break candy into pieces. Store in an airtight container. Yield: about 2 pounds.
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