Ingredients
4 cup sliced almonds
1/4 cup honey
6 oz unsalted butter
8 oz semi-sweet chocolate, chopped into 1/4 pcs
1/2 cup granulated sugar
1/2 cup water
4 oz unsweetened chocolate, chopped into 1/4 pcs
1/4 cup myer's dark rum
Directions
Preheat the oven to 325 degrees. Toast 2 cups of almonds on a baking
sheet in the preheated oven until golden brown, about 12 to 14
minutes. Remove the almonds from the oven and allow to cool to room
temperature. Transfer the almonds to a large dish or other suitable
container and set aside until needed. Melt the butter in a 2 1/2-qt
saucepan over low heat, stirring constantly as it melts so it does
not simmer or boil. As soon as the butter is completely melted, add
the sugar, water, rum, and honey. Increase the heat to medium high.
Heat the mixture to a temperature of 220 degrees, stirring
constantly. Add the untoasted almonds and continue to heat and stir
until the mixture reaches a temperature of 225 degrees. Evenly divide
the honey-almond mixture between the 2 baking sheets. Place the
baking sheets on the top and middle shelves of the preheated oven and
bake until the mixture is evenly caramelized, about 24 to 26 minutes.
Rotate the baking sheets from top to bottom about halfway through the
baking time. Remove from the oven and allow to cool for 5 minutes.
Combine the semi-sweet and unsweetened chocolate pieces and evenly
divide and sprinkle over the surface of the caramelized hone-almond
mixture. Allow to stand for 5 minutes. Use a spatula to spread the
chocolate throughout the mixture. Evenly divide and sprinkle the
toasted almonds over the chocolate. Place both baking sheets in the
freezer for 20 minutes. Remove the Chocolate Honey Almond Crunch from
the freezer and break into irregular pieces. Store in a sealed
plastic container in the freezer or refrigerator. Yields: About 2 3/4
pounds Source: Death By Chocolate by Marcel Desaulniers
Servings: 1 servings
Chocolate Honey Almond Crunch Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert; Nut
The History of Recipes
Written recipes as a concept can be traced way back into distant history, at least as far into history as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that is, sadly, these ancient cook books were just very basic hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the oldest recipe discovered so far, according to experts in ancient history is a collection of stone tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful. During the time of the Romans a roman called Apicius compiled a few documents describing recipes cooked by the Romans. In his scrolls, he describes how the meals were separated into hors d`oeuvre, entrees and afters, something we still use today. He also describes how the Roman cooks were skilled in the use of many spices and herbs, including many that are still in use today like basil, fennel and asafoetida. In the 15th century, people returning from the crusades brought us many spices and herbs from Arab cuisine, including basil and rosemary. These new foods and tastes prompted a surge in manuscripts on cookery, many of which still exist in academic collections. Over the next few hundred years, the rich and powerful families of Europe competed with each other to lay on the most exotic meals, and because of this the best cooks and their collection of recipes increased in prestige. However, it wasn`t until the 1800s that cooking and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to collecting, testing, and recording recipes to allow everyone to enjoy them. When we get to the 1900s, cookery publications are in high demand, mostly due to higher levels of literacy, people having more spare time and a general increase in wealth. The arrival of TV brings us cooking programs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of computers and the internet, permitting us all to access massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Chocolate Honey Almond Crunch recipe.
