2 cups unblanched whole almonds
11 ounces milk chocolate, chopped
1 cup butter, cubed
1 cup sugar
3 tablespoons cold water
1. Preheat oven to 350°. In a shallow baking pan, toast almonds until golden brown, 5 to 10 minutes, stirring occasionally. Cool. Pulse chocolate in a food processor until finely ground (do not overprocess); transfer to a bowl. Pulse almonds in food processor until coarsely chopped. Sprinkle 1 cup almonds over bottom of a greased 15x10x1-in. pan. Sprinkle with 1 cup chocolate.
2. In a heavy saucepan, combine butter, sugar and water. Cook over medium heat until a candy thermometer reads 290° (soft-crack stage), stirring occasionally.
3. Immediately pour mixture over almonds and chocolate in pan. Sprinkle with remaining chocolate and almonds. Refrigerate until set; break into pieces.
Prize Winning Recipe
TOTAL TIME: Prep: 25 min. Cook: 15 min.
YIELD: 32 pieces
Nutrition Facts
1 ounce: 177 calories, 13g fat (6g saturated fat), 17mg cholesterol, 51mg sodium, 14g carbohydrate (12g sugars, 1g fiber), 3g protein.