Page 83 - Passion4Baking The Magazine
P. 83
8 oz. (225 g) FLAKED ALMONDS
2 CUPS (450 g) BUTTER
2 ¾ CUPS (550 g) GRANULATED
SUGAR
SEEDS FROM 1 VANILLA BEAN
9 oz. (260 g) TEMPERED DARK
CHOCOLATE (OR USE COATING
CHOCOLATE)
Grease a baking pan (about 10 x 14
inches / 25 x 35 cm) with butter.
Sprinkle about half the flaked almonds
into the pan in an even layer.
Melt the butter in a saucepan
placed on medium heat. When the
butter is melted, add the sugar and
vanilla seeds. Stir constantly with a
heatproof rubber spatula until the
temperature reaches 300 °F (150 °C)
or until mixture is golden brown. This
will take about 8 minutes. Pour the
mixture evenly on top of the flaked
almonds in the pan.
Melt the chocolate and spread it on
top of the caramel in an even layer.
(If using chopped coating chocolate,
immediately sprinkle the chocolate
chips over the warm caramel, and
let stand for a minute or until the
chocolate has melted. Using a rubber
spatula or palette knife, spread the
chocolate evenly.)
Sprinkle with the remaining
flaked almonds then allow to cool
completely. Chill for about 2 hours
before breaking apart and serving.
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