Click Here For Over 100,000 Recipes!
Preheat the oven to
325F.
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 quart 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 220F, as measured
on a candy thermometer, stirring constantly.
Add the untoasted
almonds and continue to heat and stir until the
mixture reaches a
temperature of 225F.
Evenly divide the
honey-almond mixture between two baking sheets.
Place the baking sheets
on the top and middle shelves of the preheated
oven and bake until
the mixture is evenly carmelized, 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 semisweet
and unsweetened chocolate pieces and evenly
divide and sprinkle
over the surface of the caramelized honey-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.
