INGREDIENTS:
• 1 lb. (4 sticks) salted butter (no substitutes!)
• 2 cups white sugar
• 1/2 cup slivered almonds
• 1 cup finely ground pecans
• 1 cup semi-sweet chocolate in small chunks (or chocolate chips)
METHOD:
Melt butter in a heavy-duty 4-6 quart saucepan over medium heat. Add sugar and continue cooking over medium to medium-low heat, stirring constantly until mixture reaches 260 degrees on a candy thermometer, and is the color of light caramel. Gently stir in almonds. Continue cooking until mixture reaches 288 degrees. Pour immediately onto an ungreased metal baking tray, spreading with a heat-proof spatula until candy is approximately 1/8 inch thick. Sprinkle with chocolate chunks and allow them to melt through, then spread evenly over candy. Sprinkle with ground pecans, allow the chocolate to set, and enjoy!
Keeps well in the freezer in an airtight container.
Patience is key here. This recipe is not difficult but if cooked too fast, the butter and sugar will separate.
