Chocolate Almond Butter Crunch is like a Heath Bar or an Almond Roca only, you made it yourself, and you can use really good chocolate, which takes it from incredible to fabulous!
Ingredients
1½ cups room temperature salted butter (do NOT substitute margarine, it won’t turn out)
2 cups white sugar
1 cup chopped almonds
1½ cups good quality Semi-Sweet Chocolate Baking Chips
½ cup finely ground pecans or walnuts
Instructions
Melt the butter slowly over very low heat in a heavy saucepan. Do not let it boil.
Add the sugar. Now bring it to a boil over medium-low heat, stirring slowly but frequently, until the candy thermometer registers 260 F.
Add chopped almonds and continue to cook, stirring constantly. The mixture will be very thick, and the candy will become a dark caramel color.
When the thermometer reaches 305 F, pour the candy into your lightly greased jelly roll pan or rimmed baking sheet. Work quickly. Spread the candy thin with the back of a wooden spoon. The candy should just about fill the pan. You can also tilt the pan to let gravity spread the candy. The pan will be HOT, so wear oven mitts.
Spread the chocolate chips evenly on top of the candy. Wait a couple of minutes and let them melt. Spread chocolate evenly across the surface of the candy. I use a small offset spatula to do this.
Sprinkle candy with finely ground pecans or walnuts while the chocolate is still melted.
Allow to harden for several hours. I put mine in the fridge, uncovered, for about an hour.
Break into pieces.
Recipe by Kate Battistelli at https://katebattistelli.com/food/desserts/christmas-cookies-3-and-by-cookies-i-mean-candy/