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Ingredients
- 3 cups sliced almonds
- 3 tbsp all-purpose flour
- 1/2 c unsalted butter, plus 2 tbsp more
- 2/3 c white sugar
- 3 tbsp honey
- 2 tbsp whipping cream
- 3/4 best quality semi-sweet chocolate (I use Callebaut cooking drops)
Details
Preparation
Step 1
Combine the almonds and flour in a bowl. Set aside. Line a lipped heavy-gauge baking sheet with parchment. Set the oven at 350 degrees.
Measure the butter, sugar, honey and cream into a large saute pan without mixing. Bring to a boil over high hear and mix well as the ingredients dissolve. Cook until light golden, without stirring.
Add the flour-nut mixture, mix well and spread evenly in the pan. Bake until the center is bubbly and surface is evenly caramel-colored, turning as needed for even coloring. Chill
Melt chocolate and spread over top. Chill. Break into shards.
I put it outside in the freezing cold to chill after baking and then after spreading chocolate. That makes it very fast.
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