Ingredients
1 c. slivered almonds
1 c. unsalted butter
1 c. sugar
13 c. water
1/2 tsp. vanilla
3/4 tsp. salt
1 package milk chocolate chips
1 c. finely ground pecans
Method
Sources
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RecipeNLG
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Deep molasses flavor — toffee sauces, gingerbread, brown butter cookies
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Essential Korean cooking — foundations, banchan, kimchi, soups
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Deep molasses flavor — toffee sauces, gingerbread, brown butter cookies
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Essential Korean cooking — foundations, banchan, kimchi, soups
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Place almonds in a single layer on a foil-lined baking sheet coated with cooking spray. Combine next five ingredients in a heavy saucepan over high heat; bring to rolling boil. Cook mixture for 15 to 18 minutes, stirring constantly, until a candy thermometer registers 310 degrees F and mixture turns golden brown. Immediately pour over almonds (do not scrape the pan). Promptly sprinkle with chocolate chips. When melted, spread the chocolate evenly to 1/2 inch from sides. Sprinkle with ground pecans. Cool completely; break into pieces and store in an airtight container.