Death By Chocolate Honey Almond Crunch

Death By Chocolate Honey Almond Crunch


4 cups sliced almonds
6 ounces unsalted butter
1/1/2 cups granulated ugar
1/2 cup water
1/4 cup Myers’s Dark Rum
1/4 cup honey
8 ounces semisweet chocolate, chopped into 1/4−inch pieces
4 ounces unsweetened chocolate, chopped into 1/4−inch pieces

Preheat the oven to 325F.

Toast 2 cups of almonds on a baking sheet in the preheated oven until
golden brown, about 12 to 14 minutes. Remove the almonds from the oven and allow to cool to room temperature. Transfer the almonds to a large dish or other suitable container and set aside until needed.
Melt the butter in a 2 1/2 quart saucepan over low heat, stirring
constantly as it melts so it does not simmer or boil. As soon as the
butter is completely melted, add the sugar, water, rum, and honey.
Increase the heat to medium high. Heat the mixture to a temperature
of 220F, as measured on a candy thermometer, stirring constantly.
Add the untoasted almonds and continue to heat and stir until the
mixture reaches a temperature of 225F.

Evenly divide the honey−almond mixture between two baking sheets.
Place the baking sheets on the top and middle shelves of the preheated
oven and bake until the mixture is evenly carmelized, about 24 to 26
minutes. Rotate the baking sheets from top to bottom about halfway
through the baking time. Remove from the oven and allow to cool for
5 minutes.

Combine the semisweet and unsweetened chocolate pieces and evenly
divide and sprinkle over the surface of the caramelized honey−almond
mixture. Allow to stand for 5 minutes. Use a spatula to spread the
chocolate throughout the mixture. Evenly divide and sprinkle the
toasted almonds over the chocolate. Place both baking sheets in the
freezer for 20 minutes.

Remove the Chocolate Honey Almond Crunch from the freezer and break
into irregular pieces. Store in a sealed plastic container in the
freezer or refrigerator.

B-man :wink: