• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Chocolate Honey Almond Crunch

  • Recipe Submitted by on

Category: Chocolate, Candy

 Ingredients List

  • 4 c Sliced almonds
  • 1/4 c Honey
  • 6 oz Unsalted butter
  • 8 oz Semi-sweet chocolate;
  • -chopped into 1/4" pcs
  • 1/2 c Granulated sugar
  • 1/2 c Water
  • 4 oz Unsweetened chocolate;
  • -chopped into 1/4" pcs
  • 1/4 c 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

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