Ingredients
1 large chocolate bar, grated, divided
1 (6 ounce) package sliced almonds, chopped, divided
2 cups white sugar
1 pound butter
Method
Sources
📖
Recipe1M+
dataset
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Cocktail technique manual — ice, shaking, stirring, carbonating
Canvas bag + mallet for hand-crushed ice — juleps, tiki drinks
Large 2-inch ice cubes — slow melting for spirits and cocktails
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Cocktail technique manual — ice, shaking, stirring, carbonating
Canvas bag + mallet for hand-crushed ice — juleps, tiki drinks
Large 2-inch ice cubes — slow melting for spirits and cocktails
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
You're reading one of recipes available free. Full library with Gastronome.
line a baking sheet with aluminum foil. sprinkle 1/2 the chocolate and 1/2 the almonds onto the prepared baking sheet. melt sugar and butter together in a stainless steel pan over low heat; increase heat to medium, stirring constantly, until boiling. heat mixture to 310 degrees f (155 degrees c) or until a small amount of syrup dropped into cold water forms hard, brittle threads, 30 minutes to 1 hour. pour butter-sugar mixture over chocolate and almonds on baking sheet. sprinkle remaining chocolate and almonds over butter-sugar mixture. cool to room temperature and refrigerate until set, about 1 hour. break into pieces.