Photo courtesy of the girlIt's a variation on the well-known saltine candy recipe, made instead with graham crackers and almonds. Don't be shy about adding the salt! It may seem like quite a lot initially, but the salty finish really makes the whole thing come together and keeps it from being overly sweet.
Graham Cracker Candy
Adapted by the girl from “Homemade Candy from the food editors of Farm Journal”, and the blog "Not Without Salt"
Ingredients
4.5 graham cracker sheets
1/2 cup slivered almonds, toasted
3/4 cup dark brown sugar
1/2 cup + 2 T butter
Sea salt or any fine finishing salt (we used pink Hawaiian sea salt)
3/4 bag bittersweet or dark chocolate chips
Directions
1) Lightly butter a 9 × 9 baking dish, and pre-heat the oven to 325*.
2) Arrange the graham crackers on the bottom of the dish and sprinkle the toasted almonds on top. Put aside.
3) In a medium saucepan, melt the butter. Add the brown sugar and boil for 3 minutes. Then pour this mixture over the crackers and almonds in an even layer. (I recommend drizzling in up and down rows, then using what's left in the saucepan to fill in the gaps.)
4) Sprinkle with a good amount of salt. You want 3 - 4 grains in every square inch. (The salt keeps the candy from being too sweet, as it's the last flavor you taste.)
5) Place the dish in the oven and bake for 10 - 12 minutes, or until the sugar mixture is bubbling all over.
6) Remove from the oven. Once it's stopped bubbling, sprinkle on the chocolate chips and let the residual heat melt them. Use a spatula or knife to smooth the melted chocolate chips so they cover the entire surface.
7) While still warm, score the candy with a sharp knife. (I'd recommend small squares, as the candy is very rich.)
8) Place in the freezer for 10 minutes to set. Remove, and use the sharp knife again to cut along the score marks.
Serve immediately, or keep in an airtight container for up to one week. The candy can also be frozen for up to one month.
Posts
No comments:
Post a Comment