Chocolate Almond Heart
1 (9-inch) heart
- 1 cup almonds, finely chopped
- 1 cup (2 sticks) salted butter
- 1 cup C&H® Golden Brown Sugar
- 1/2 teaspoon vanilla
- 1/2 cup semisweet chocolate chips
- 1 teaspoon vegetable shortening
Preheat oven to 350°F. Line a baking sheet with parchment paper. Grease the bottom and sides of a heart-shaped pan with butter.
Spread finely chopped almonds onto prepared baking sheet. Bake 5 to 6 minutes or until lightly toasted. Watch almonds carefully. Remove and cool for a few minutes before handling. Measure out 1 tablespoon and sprinkle onto bottom of heart-shaped pan. Measure out 2 tablespoons and set aside.
In a medium pot over medium heat, add butter and brown sugar. Stir with a whisk until the butter is melted and the sugar is dissolved. Turn heat down to low and, whisking constantly, cook until sugar reaches 310°F on a candy thermometer. Remove from heat. Stir in the vanilla and remaining nuts, except for the 2 tablespoons set aside, which will be sprinkled on top of the chocolate layer. Pour into heart-shaped pan and set aside to cool.
Melt chocolate in a microwave-safe container for 15 seconds. Stir and heat for another 15 seconds, if necessary. Once melted, stir in shortening then pour into heart-shaped pan. Spread evenly. Sprinkle the remaining nuts over the warm chocolate layer. Cover pan with foil. Do not let any of the foil touch the chocolate. Chill in refrigerator 10 to 15 minutes.
To remove the candy bark from the pan, run a warm knife between the candy and pan sides. Carefully remove the candy from the pan and place on a sheet of parchment paper until ready to serve.