Recipe - Chocolate Honey Almond Crunch

4 cup Sliced almonds
One fourth cup Honey
6 ounce Unsalted butter
8 ounce Semisweet chocolate;
chopped into 1/4" pcs
One half cup Granulated sugar
One half cup Water
4 ounce Unsweetened chocolate;
chopped into 1/4" pcs
One fourth cup Myer's Dark rum

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 1/2qt 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 honeyalmond 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
semisweet and unsweetened chocolate pieces and evenly divide and sprinkle
over the surface of the caramelized honealmond 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 Three fourths pounds Source: Death By Chocolate by Marcel Desaulniers

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini