Michael makes his own version of a sweet & salty childhood favorite: the Heath Bar!
3/4 cup sliced almonds
1 pound unsalted European butter
2 1/2 cup granulated sugar
1/2 teaspoon salt
1/4 cup dark corn syrup
1/3 cup water
2 bags semi-sweet chocolate chips
1/2 cup vegetable oil
Preheat oven to 350ºF.
Lay almonds in an even layer on a baking sheet and toast until light golden brown, about 12 minutes. Remove from oven, finely chop and set aside.
Spray a 10×15” jelly roll pan with cooking spray then line it with foil, smoothing out any creases. Spray the foil then set aside.
In a large saucepan over medium heat, melt the butter. When the butter has melted, add the sugar, salt, corn syrup and water. Attach a candy thermometer to the side and bring the mixture to a boil. Continue to boil without stirring until the temperature reaches soft crack stage, 280ºF. Have a pastry brush in water nearby to brush the sides of the pot, preventing crystallization.
When the mixture reaches 280ºF, immediately pour into the prepared pan and let sit about 5 minutes, until the toffee can be scored with a knife. After the toffee sits a while longer, cut it into bars. Blot the cooled bars with a paper towels to wipe off excess grease.
Meanwhile, place the chocolate chips over a double boiler set over medium heat. When the chips have completely melted, stir in the oil. This will thin out the chocolate and give it a nice glossy sheen.
Using a fork, dip each bar into the chocolate, letting the excess drip off. Place on a baking sheet lined with foil or wax paper to allow to set. Repeat with the rest of the bars. Refrigerate to keep light and crispy.
1. Use a European butter or butter with more fat
2. You can make it with any type of chocolate