Chocolate Honey Almond Crunch Chocolate Dipped Almonds Almond Bark Rice Krispies Almond Bark Candy ----- Now You're Cooking! v5.10 [Meal-Master Export Format] Title: Chocolate Honey Almond Crunch Categories: candies, chocolate Yield: 1 servings 4 cup sliced almonds 1/4 cup honey 6 oz unsalted butter 8 oz semi-sweet chocolate; chopped into 1/4 pieces 1/2 cup granulated sugar 1/2 cup water 4 oz unsweetened chocolate; chopped into 1/4 pieces 1/4 cup 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 ----- Now You're Cooking! v5.10 [Meal-Master Export Format] Title: Chocolate Dipped Almonds Categories: candies Yield: 36 servings 2 oz semisweet chocolate 1 Tbsp butter 1/4 cup almonds; blanched whole -about 36 In a small but heavy saucepan melt the chocolate and the butter, stirring constantly until blended and smooth. Remove from heat. Line a cookie sheet with wax paper. Dip the wide end of the almond into the chocolate mixture, and place on the prepared cookie sheet. Refrigerate for 30 minutes to set the chocolate. From: DIANE MILLER ----- ----- Now You're Cooking! v5.10 [Meal-Master Export Format] Title: Almond Bark Rice Krispies Categories: candy Yield: 4 servings 1 lb white almond candy 2 cup salted peanuts 1 cup crunchy peanut butter 2 cup rice krispies Melt almond bark. Mix all ingredients together and drop by spoon on wax paper. Put in refrigerator until firm. ----- Now You're Cooking! v5.10 [Meal-Master Export Format] Title: Almond Bark Candy Categories: candy Yield: 4 servings 1 lb white chocolate 1/2 cup raisins 1/2 cup almonds -- chopped Melt chocolate until smooth. Add raisins and almonds. Pour onto wax paper ~ this will be a thin candy. Let cool then break into pieces. ----- All of Ilyce's Recipes go to [EMAIL PROTECTED] (list name is in lower case) [EMAIL PROTECTED] (list name is in lower case) -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Please send recipes, requests, questions or comments to [EMAIL PROTECTED] Please allow several days for your submission to appear.
