Ingredients for Almond Butter Buckeyes
How to Make Almond Butter Buckeyes
- **Candy Base:**
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 cup almond butter, 2 tablespoons rum, 1 teaspoon almond extract, and 4 cups powdered sugar using an electric mixer until smooth and firm. (If substituting peanut or cashew butter, omit almond extract)
- Roll the dough into 1-inch balls.
- Place the balls on a parchment-lined baking sheet.
- Refrigerate for at least 30 minutes, or until firm.
- **Chocolate Coating:**
- Melt 12 ounces of semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring after each interval, until smooth and melted.
- Insert a toothpick halfway into each chilled candy ball.
- Dip each ball into the melted chocolate, leaving a small circle of dough exposed at the top.
- Place the dipped buckeyes back onto the parchment-lined baking sheet.
- Refrigerate until the chocolate is set.
- Once set, remove toothpicks and store in an airtight container for up to 3 days.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
38g
Fat
14g
Carbs
3g
