Zutaten für Almond Buttercrunch Candy
- 2 (12-ounce) packages semi-sweet chocolate chips
- 1 cup (2 sticks) unsalted butter
- 1 ½ cups packed light brown sugar
- 1 ½ cups blanched slivered almonds
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Zubereitung von Almond Buttercrunch Candy
- Preheat oven to 93°C (200°F).
- Grease a 14 x 18 inch baking sheet.
- Sprinkle one (12-ounce) package of semi-sweet chocolate chips evenly onto the prepared baking sheet. Place in the warm oven until the chips are melted (approximately 5-7 minutes).
- Remove from oven and spread the melted chocolate evenly across the bottom of the pan using a spatula.
- Set aside.
- In a large, heavy-bottomed saucepan over medium-high heat, combine 1 cup (2 sticks) unsalted butter and 1 ½ cups packed light brown sugar.
- Stirring constantly with a heatproof spatula, cook until the mixture reaches 300-310°F (149-154°C) on a candy thermometer, or until a small amount of syrup dropped into a glass of ice water forms hard, brittle threads. This will take approximately 10-15 minutes.
- Immediately remove from heat.
- Stir in ¾ cup slivered almonds.
- Pour the almond mixture evenly over the melted chocolate layer in the prepared pan.
- Spread the mixture evenly using a spatula.
- Sprinkle the remaining (12-ounce) package of semi-sweet chocolate chips over the almond layer. Return to the warm oven for 2-3 minutes, or until melted.
- Spread the melted chocolate evenly using a spatula.
- Sprinkle remaining ¾ cup slivered almonds over the top.
- Let the candy cool completely at room temperature. Once firm (about 1-2 hours), cut into squares or break into irregular pieces.
- Store in an airtight container at room temperature.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
55g
Fat
32g
Carbs
5g
