My husband is the best!
He runs out to get me frozen yogurt if I’m suddenly craving it at 9 or 10 PM while we’re relaxing on the couch. He always has my back. He’s the best, most fun, dad in the world. He allows our dog to be both on the couch and the bed (he caved after a few months of saying no.) He’s smart and has a hilarious sense of humor, which constantly makes me laugh. He’s “Tech Services” in our house — any problem with my computer or blog, and he can fix it. And there’s a whole lot more, but let’s get on with it.
There is one thing my husband’s not so into about me. I tend to go on and on about the details of my recipes — how I thought of them, why I used certain ingredients, how long they were stirred, etc. He’s bored by this, and I totally get it, it’s not his thing — he just wants to eat it when it’s done. Oh, and he’s even more bored when I talk about cute pillows I’ve seen at Anthropologie that I want for our house. When I do go on and on about these things, he usually, (very sweetly, of course), suggests I call a foodie friend — or if it’s about the pillows, my cousin, Beth.
So I was about to tell him how I came up with this Chocolate Almond Nougat recipe, and then I realized that if I told him that it all began when I realized I was out of parchment paper, he would wonder what parchment is, and then tune out the rest.
I’ll spare you, too — even though some of you are my foodie friends. 😉 Let’s just say it was a few different recipes and a couple of hours until I finally went out for parchment paper, and it turned into this one, which I absolutely love.
Oh, and I chose these sweet Campanula flowers for Friday Flowers because I’ve always wanted to pair them with sliced almonds. They sort of have a similar vibe to me. I know, weird!
- ½ cup unsalted butter
- 1 tablespoon vanilla extract
- 1 teaspoon coarse sea salt, divided
- 3/4 cup brown sugar
- ¼ cup honey
- 1-1/2 cups almond meal
- 1-1/2 cups toasted sliced almonds, divided
- 1 (12-ounce) bag semisweet chocolate chips (about 2 cups)
- Preheat the oven to 375 degrees F, and line a square (8 X 8-inch) baking pan with parchment paper. (Use a large piece that will cover the sides and cut slits in each corner so that it will lay flat.)
- Melt the butter over low-medium heat in a medium-sized saucepan.
- Remove it from the heat and stir in the vanilla, ½ teaspoon of the salt, sugar, honey, almond meal, and 1-1/4 cup of the almonds. Once it's a smooth mixture, pour it evenly into the parchment-lined baking pan.
- Place it in the preheated 375 degree F oven for 8 to 10 minutes. I should look a bit golden brown along the edges and it will be bubbling. After you remove it from the oven, this bubbling will begin to dissipate.
- Let the nougat cool in the pan for at least 20 minutes.
- Once it's room temperature, evenly spread the chocolate chips over it and return it to the oven for about 4 minutes -- just long enough to melt the chocolate. The chocolate chips will look very wet when they're melted and ready to spread. (You can turn the oven off and then heat it again if there's a lot of time between baking the nougat and adding the chocolate.)
- Evenly spread the melting chocolate chips to create a smooth surface.
- Sprinkle with the remaining ½ teaspoon of salt, and the remaining ¼ cup of the toasted sliced almonds.
- Let this set at room temperature for at least 5 hours and ideally overnight. (You could speed this step up by placing it in the refrigerator, but the chocolate may discolor a bit.)
- Carefully lift the dessert out of the pan with the parchment paper. Set this on a cutting board, and evenly cut it into 21 slices, about 2-1/2 to 3-inches each -- or in whatever sizes you'd like.