- 1 Pound Almonds
- finely chopped
- 1 Pound milk chocolate
- 2 1/4 cups sugar
- 1 1/4 cup water
- 1 tsp salt
Level of difficulty Average
Cost Average budget
Spread about 1/3 of the almonds in a non-glass 9 x 13" baking pan. Spread 1/2 of the chocolate over the top of the nuts.
Mix butter, sugar, water, and salt in a heavy pan and bring to a boil on med-high heat. Cook Stirring constantly until temperature reaches 325 on a candy thermometer. Remove from heat. Stir 1/3 of the almonds into candy mixture and immediately pour over the chocolate and nuts.
Spread remaining half of chocolate over hot candy. sprinkle remaining 1/3 of almonds over the top. Cool thoroughly. Break into pieces.
Do not use plastic utensils to stir candy mixture. They melt. Use wooden utensils for best results.
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
In a bowl, mix together the butter, egg yolk, sugar, and salt.
Add the flour and mix. Roll into a ball.
Chill for 30 minutes.
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
Dip each ball in egg yolk, and then roll in chopped nuts.
Place on baking sheet (lined with parchment paper), and press your thumb into the center.
Bake at 340°F/170°C for 12 minutes, or until golden.
Remove from oven and let cool.
Pour the salted caramel into the center groove,and drizzle with dark chocolate.