• 33servings
  • 60minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB3, B9, B12, H, C
MineralsIodine, Chromium, Manganese, Silicon, Calcium, Potassium

Ingredients Jump to Instructions ↓

  1. 1-1/2 teaspoons plus 1 cup butter, softened, divided

  2. 1 cup sugar

  3. 1/2 cup water

  4. 1/4 teaspoon salt

  5. 1 cup sliced almonds

  6. 1/2 teaspoon baking soda

  7. 8 ounces dark chocolate candy bars, chopped

  8. 1 cup chopped pecans, toasted

  9. 1/4 cup dry roasted peanuts, chopped

  10. 3 tablespoons chocolate-covered coffee beans, halved

  11. 4 ounces white baking chocolate, chopped

Instructions Jump to Ingredients ↑

  1. Line a 13-in. x 9-in. pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside. In a heavy 3-qt. saucepan, melt remaining butter. Stir in the sugar, water and salt. Cook over medium heat until a candy thermometer reads 240° (soft-ball stage), stirring occasionally.

  2. Stir in almonds. Cook until candy thermometer reads 300° (hard-crack stage), stirring occasionally. Remove from the heat; stir in baking soda until light and foamy. Pour into prepared pan. Sprinkle with chocolate; let stand for 5 minutes. Carefully spread chocolate; sprinkle with pecans and peanuts. Cool on a wire rack for 30 minutes.

  3. Sprinkle with coffee beans; press down lightly. Chill for 1 hour or until chocolate is firm.

  4. In a microwave, melt white chocolate, stir until smooth. Drizzle over candy. Chill 30 minutes longer or until firm.

  5. Using foil, lift candy out of pan; discard foil. Break candy into pieces. Store in an airtight container. Yield: about 2 pounds.


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