Almond Butter Crunch
Makes approximately forty 1-inch pieces
Butter an 8-inch by 10-inch baking dish and line it with parchment paper. Allow the ends of the parchment to slightly overhang the edges of the baking dish.
In a heavy saucepan, place:
1 cup unsalted butter
1 cup granulated sugar
Bring to a boil over medium heat, stirring constantly.
Gently boil the mixture, stirring constantly, until it turns a dark shade of caramel.
Remove from heat at once and stir in:
1 cup chopped almonds
Pour the hot sugar and nuts into the prepared pan, smoothing it with a spatula.
Across the surface of the hot candy, evenly scatter:
1 cup chopped white chocolate
Wait a couple of minutes for the chocolate to melt, then smooth it with a spatula. On top of the chocolate, scatter:
½ cup chopped pistachios
½ cup sliced dried apricots
Gently press the nuts and dried fruit into the chocolate. Let the candy firm in a cool place. Lift the butter crunch out of the baking dish and cut into bite size pieces. Store in an air tight container.
Butter crunch will keep for 1–2 weeks.