Chocolate Honey Almond Crunch

---------- Recipe via Meal-Master (tm) v8.05

Title: CHOCOLATE HONEY ALMOND CRUNCH
Categories: Candies, Chocolate
Yield: 1 Servings

---------------------------KAREN PHILLIPS CBTX40A---------------------------
4 c Sliced almonds
1/4 c Honey
6 oz Unsalted butter
8 oz Semi-sweet chocolate;
-chopped into 1/4" pcs
1/2 c Granulated sugar
1/2 c Water
4 oz Unsweetened chocolate;
-chopped into 1/4" pcs
1/4 c Myer's Dark rum

Preheat the oven to 325 degrees. 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-qt 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 220 degrees, stirring
constantly. Add the untoasted almonds and continue to heat and stir until
the mixture reaches a temperature of 225 degrees.

Evenly divide the honey-almond mixture between the 2 baking sheets. Place
the baking sheets on the top and middle shelves of the preheated oven and
bake until the mixture is evenly caramelized, 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 semi-sweet and unsweetened chocolate pieces and evenly divide
and sprinkle over the surface of the caramelized hone-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.

Yields: About 2 3/4 pounds Source: Death By Chocolate by Marcel Desaulniers

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