This homemade confection normally uses sugar caramelized into toffee but in this case, we use panela sugar cane with its molasses complexity to make an almond and rum delight. And that’s just the beginning. Add bittersweet chocolate, white chocolate, milk chocolate in chunks, nibs or chips or flakes of just about anything that will give your taste buds an acrobatic experience. Think raisins, oats, pistachios, puffed cereal, go crazy, but whatever you do, do not feed these to a gremlin after midnight.
This type of sugar contains a higher percentage of healthier micronutrients than refined sugar. Not to be confused with brown sugar which is just white sugar with molasses poured onto it, panela sugarcane is the real deal, direct from the cane. It has a crumbled sticky duality.
- 1 1/2 cups whole almonds, toasted (medium chopped)
- 3 tablespoons dark rum
- 6 tablespoons unsalted butter
- 1/4 cup shaved or grated packed panela
- 1 1/2 cups sugar
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- 3/4 cup chopped bittersweet chocolate
- 1/4 teaspoon flaky sea salt
Preparation & Cooking Instructions
- Line parchment paper with a baking sheet for faster cleanup later. Spread out half of the chopped almonds to form a 10-inch circle.
- In a medium-sized saucepan, combine the sugars, rum, and butter. Cook on a medium heat, stirring until the sugar dissolves, then continuing until a thermometer registers 300º. Remember to swirl the mixture around if coloring becomes uneven.
- Immediately remove from the heat. Stir in the vanilla, baking soda, and salt until fully mixed. Pour the mixture onto the circle of almonds from earlier, and gently and quickly spread and cover.
- Sprinkle the chocolate over the top, let sit for 1 minute until it melts, then spread an even layer with a butter knife or spatula. Sprinkle the flaky salt and the remaining nuts over the top.
- Let it cool at room temperature for 1-2 hours for it to set. Place in the fridge if still warm. When cooled, chop or break into pieces.