Ingredients
- 3/4 C sliced or lightly crushed almonds
- 1 pound Vermont or Irish butter (higher fat content)
- 2 1/2 C granulated sugar
- 1/2 tsp coarse sea salt
- 1/4 C dark Karo syrup
- 1/3 C water
- 2 bags semi-sweet chocolate chips
- 1/2 C Canola oil
Step by Step
- Preheat oven to 350ºF.
- Spread almonds onto a baking sheet and toast until lightly browned (10-12 minutes)
- Remove almonds, cool and LIGHTLY chop in a food processor – set aside.
- Spray a cookie sheet with cooking spray
- Line cookie sheet with foil and press until smoothed
- Spray the foil and set aside
- In a large saucepan over low heat, melt the butter
- Add the sugar, salt, corn syrup and water
- Increase temperature to medium and bring the mixture to a boil WITHOUT STIRRING
- Monitor temperature until soft crack stage – 280ºF PLUS OR MINUS ONLY ONE DEGREE
This can take quite a long time – be patient - Monitor temperature with a full immersion thermometer. DO NOT use an infrared in this case, cause you need internal temperature.
- Using a pastry brush, keep the side of the pot brushed clean to avoid crystallization
- When the mixture reaches 280ºF pour into the prepared baking sheet and let cool about 10 minutes
- Cut it into bars and let cool another 10 minutes
- Use a paper towel to dab off excess grease
- Using a double boiler, melt the chocolate chips over medium heat.
- Stir in the Canola oil
- Using a fork, tongs or chopsticks, dip each bar into the chocolate
- Let excess chocolate drip off.
- Place on a baking sheet lined with waxed paper for cooling
- Repeat with the rest of the bars.
- Refrigerate an hour, then wrap in clean waxed paper.
