Caramelized almonds add crunch and flavor to this almond, silky dark chocolate dessert sauce.
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2 tablespoons Land O Lakes® Butter
1 cup slivered almonds
1/4 cup sugar
1 1/4 cups Land O Lakes® Heavy Whipping Cream
1/4 cup firmly packed brown sugar
6 ounces dark chocolate&, chopped
3 tablespoons Land O Lakes® Butter
1 teaspoon almond extract or vanilla
Melt 2 tablespoons butter in 10-inch skillet over medium heat until sizzling; add almonds and 1/4 cup sugar. Continue cooking, stirring constantly, 4-5 minutes or until sugar melts and almonds are golden brown. Immediately spread onto waxed paper. Cool completely; break into small pieces.
Combine whipping cream, 1/4 cup sugar and brown sugar in heavy 2-quart saucepan. Cook over medium heat, stirring occasionally, 7-9 minutes or until mixture comes to a boil. Remove from heat, stir in chocolate with whisk until smooth. Add butter and almond extract; continue whisking until smooth. Stir in caramelized almonds. Cool slightly to thicken. Serve warm or at room temperature.
Store covered in refrigerator up to 1 week. To reheat, place sauce in 2-quart saucepan. Cook over low heat, stirring often, just until heated through.
- Dark chocolate is available in bars in the baking aisle of the supermarket. For an even darker chocolate flavor, use 3 ounces unsweetened bittersweet chocolate and 3 ounces dark sweetened chocolate.
- Sauce can be used over ice cream or as a fondue dip for dried fruit, marshmallows and cookies.
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