Death By Chocolate Honey Almond Crunch
4 cups sliced almonds
6 ounces unsalted butter
1/1/2 cups granulated ugar
1/2 cup water
1/4 cup honey
8 ounces semisweet chocolate, chopped into 1/4−inch pieces
4 ounces unsweetened chocolate, chopped into 1/4−inch pieces
Preheat the oven to 325F.
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 quart 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 and honey.
Increase the heat to medium high. Heat the mixture to a temperature of 220F, as measured on a candy thermometer, stirring constantly.
Add the untoasted almonds and continue to heat and stir until the mixture reaches a temperature of 225F.
Evenly divide the honey−almond mixture between two baking sheets.
Place the baking sheets on the top and middle shelves of the preheated oven and bake until the mixture is evenly carmelized, 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 semisweet and unsweetened chocolate pieces and evenly divide and sprinkle over the surface of the caramelized honey−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.