Looking for the perfect homemade Christmas present? Delicious and addictive, this Homemade Holiday Almond Bark candy will wow your friends, neighbors and family. While many think candy is difficult to make, the only special equipment you need is a candy thermometer. Set aside an afternoon, and call upon your little helping elves to make and package this fun recipe as a family treat. Sweet, crunchy almond brittle topped with luscious semi-sweet chocolate….who could resist such a delectable gift?
Holiday Chocolate-Almond Bark Candy
1 pound salted butter
3 cups sugar
2 tablespoons light corn syrup
¼ cup water
2 cups almonds (coarsely chopped and divided)
1 12-ounce package semi-sweet chocolate chips
Cornstarch, for dusting
Melt the butter in a medium saucepan, then add the sugar, the corn syrup, and the water. Stir the mixture until it begins to bubble, then clip the candy thermometer to the side of the pan and let the mixture gently boil over medium heat until it begins to turn caramel color. Resist the temptation to stir, which will cause the butter and sugar to separate – if it begins to color unevenly, gently swirl the pan. Continue to cook until the temperature on the candy thermometer reaches 300 F (150 C).
Once the candy has reached the right temperature and is the color of dark caramel, mix in one and a half cups of the chopped almonds, and pour the mixture onto a rimmed cookie sheet. Sprinkle the chocolate chips over the top of the hot caramel, and once they’ve softened, spread the chocolate with a spatula and sprinkle the remaining half-cup of almonds over the top.
When the candy is cool and the chocolate has hardened, put a second rimmed cookie sheet atop the first, then invert the pair so that the candy is upside-down. Dust the bottom surface of the almond bark with the cornstarch to prevent sticking, then break the candy into pieces.
Store the candy in an air-tight container in a cool, dry place, until you’re ready to package it in pretty boxes or bags and gift it to friends and family.
Written by Samantha Nobles-Block
Photos by Lauren Edith Andersen