Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Chocolate Almond Butter Crunch
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- #9570
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 1/2 cup whole blanched almonds, chopped
1 cup butter
1 1/2 cup sugar
3 tablespoons light corn syrup
3 tablespoons water
8 ounces semisweet chocolate squares
directions
Place chopped almonds on a cookie sheet; toast in 375 degrees F degree oven for 10 minutes, or until lightly golden.
Combine butter, sugar, corn syrup and water in a medium-size heavy saucepan. Cook over medium heat, stirring constantly, to 300F on candy thermometer. (A teaspoonful of syrup will separate into brittle threads when dropped in cold water.) Remove from heat; stir in 1 cup of the toasted almonds.
Pour into a buttered 13x9x2" pan, spreading quickly and evenly; cool. Turn out onto wax paper. Melt chocolate squares in the top of a double boiler over hot water; remove from heat. Spread half the melted chocolate over top of candy; sprinkle with 1/4 cup nuts; let set for about 20 minutes; turn candy over and spread with remaining chocolate and sprinkle with remaining nuts. Let stand until set. Break into pieces.
added by
jenifersrecipes
nutrition data
332 calories, 23 grams fat, 33 grams carbohydrates, 3 grams protein per ounce. This recipe is low in sodium.
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