Almond Buttercrunch Candy I
Almond Buttercrunch Candy I is a gluten free and fodmap friendly side dish. This recipe serves 10. This recipe covers 6% of your daily requirements of vitamins and minerals. A mixture of blanched slivered almonds, brown sugar, milk chocolate chips, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 2 hours and 30 minutes.
Preheat oven to 200 degrees F (95 degrees C). Grease a 14 x 18 inch cookie sheet.
Sprinkle one package of chocolate chips on prepared pan.
Place in warm oven until chips melt, about 5 minutes.
Remove from oven, and spread melted chocolate over bottom of pan; set aside.
In a large heavy saucepan over medium-high heat, combine butter and brown sugar. Stirring constantly, heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Immediately remove from heat. Stir in 3/4 cup slivered almonds and pour onto pan with melted chocolate; spread mixture evenly.
Sprinkle remaining package of chocolate chips over the almond layer. The heat from the almond layer will melt the chocolate chips; spread melted chocolate evenly.
Sprinkle remaining 1/4 cup almonds over chocolate.
Cut into squares, or allow to harden in a solid sheet and break it apart like brittle. Cool completely before removing from pan.