Ingredients
1-1/2 teaspoons plus 1 cup butter, softened, divided1 cup sugar1/2 cup water1/4 teaspoon salt1 cup sliced almonds1/2 teaspoon baking soda8 ounces dark chocolate candy bars, chopped1 cup chopped pecans, toasted1/4 cup dry roasted peanuts, chopped3 tablespoons chocolate-covered coffee beans, halved4 ounces white baking chocolate, chopped
Preparation
Line a 13-in. x 9-in. pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside. In a heavy 3-qt. saucepan, melt remaining butter. Stir in the sugar, water and salt. Cook over medium heat until a candy thermometer reads 240° (soft-ball stage), stirring occasionally.
Stir in almonds. Cook until candy thermometer reads 300° (hard-crack stage), stirring occasionally. Remove from the heat; stir in baking soda until light and foamy. Pour into prepared pan. Sprinkle with chocolate; let stand for 5 minutes. Carefully spread chocolate; sprinkle with pecans and peanuts. Cool on a wire rack for 30 minutes.
Sprinkle with coffee beans; press down lightly. Chill for 1 hour or until chocolate is firm.
In a microwave, melt white chocolate, stir until smooth. Drizzle over candy. Chill 30 minutes longer or until firm.
Using foil, lift candy out of pan; discard foil. Break candy into pieces. Store in an airtight container.
