30 Servings
Prep: 10 min. Cook: 25 min. + standing
Ingredients
1-1/2 teaspoons plus 1 cup butter, divided
1 cup (6 ounces) semisweet chocolate chips
1 cup milk chocolate chips
1 cup sugar
3 tablespoons water
2 cups coarsely chopped almonds, toasted, divided
Directions- Butter a large baking sheet with 1-1/2 teaspoons butter; set aside. In a small bowl, combine semisweet and milk chocolate chips; set aside.
- In a heavy saucepan, combine the sugar, water and remaining butter. Cook and stir over medium heat until a candy thermometer reaches 290° (soft-crack stage). Remove from the heat; stir in 1 cup almonds. Immediately pour onto prepared baking sheet.
- Sprinkle with chocolate chips; spread with a knife when melted. Sprinkle with remaining almonds. Let stand until set, about 1 hour.
- Break into 2-in. pieces. Store in an airtight container. Yield: about 2 pounds.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Nutritional Analysis:
- 1 ounce equals 187 calories, 14 g fat (6 g saturated fat), 18 mg cholesterol, 69 mg sodium, 15 g carbohydrate, 2 g fiber, 3 g protein.
Keep Visiting Gourmet Recipes Love Blog For Chocolate Recipes & Gourmet Food Recipes.
- Follow RecipesDream
- Follow @us
