Chocolate Almond Crunch
Makes about 3/4 lb.
A close relative of almond bark, almond roca and English toffee, this is much easier than any of them. Once you get a little homemade candy under your belt -literally and figuratively – you should be brave enough to try more complicated recipes.
2 tablespoons butter
1/4 cup sugar
1 cup sliced or slivered almonds
pinch of salt
1/2 cup chocolate chips
Line a baking pan with parchment, a silpat or spray it with non stick cooking spray.
Melt the butter and sugar on medium heat in a heavy duty skillet and stir in the sliced almonds and salt. Cook the almonds, stirring constantly, for about 5 or 6 minutes, until the nuts turn a deep, golden brown. The sliced almonds will cook quicker and the slivered almonds will take a few minutes more. The mixture may give off a bit of smoke-watch carefully and adjust the heat as necessary. When the almonds reach a deep, toasted, golden brown color, immediately scrape them out of the pan onto the prepared baking pan. Spread the mixture to a very thin layer. Toss the chocolate chips evenly over the surface -the heat will melt them. Spread the melted chocolate with a flexible metal spatula. Allow to cool and break into pieces. You can speed up the cooling process by placing the pan in the freezer just long enough to set the chocolate.
Store the candy in an airtight container at room temperature for up to a week.