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1 pound butter
2 cups sugar
3 Tablespoons plus 1 teaspoon water
1 ½ cups sliced almonds
8-16 oz. chocolate (I like using about 14 ounces)
Chopped pecans

Butter 9 x 13 inch pan.

In a heavy sauce pan over medium heat, melt 1 # unsalted butter.

Stir in 2 cups sugar, 3 Tablespoons plus 1 teaspoon water and 1 ½ cups sliced almonds.  Cook until mixture becomes caramel colored and candy thermometer reaches 300 degrees, about 7-10 minutes.

To toast nuts place them in a dry pan and heat them until you smell the aromas start to release.  Keep them moving so they don't burn.  Remember: “Your nose is a very important cooking tool”

Pour mixture onto buttered cookie sheet.  Cool for 5 minutes.  Top with chocolate pieces; spread chocolate as it melts.  Sprinkle with chopped pecans.   Gently push pecans into chocolate every few minutes. Let stand in cool place until chocolate hardens.  Break into small pieces and store in an air tight container.  Aprox. 2 pounds

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