This recipe graciously stolen from Everyday Grain-Free Gourmet, written by Jodi Bager and Jenny Lass.
(Picture to come.)
Bottom Layer of Candy:
1/4 cup unsweetened peanut butter
2 Tbsp butter, melted
1/4 cup honey
Top Layer of Candy:
1 cup honey
2 Tbsp butter
1 cup cashew, almond, or peanut butter (I encourage you to try and use cashew or almond if you can!)
1. Let’s make the bottom layer first! Line a baking sheet with parchment paper.
2. Mix all of the bottom layer ingredients until well-combined.
3. Spread the mixture on the prepared baking sheet – not too thick (about 1/4 in.).
4. Now the top layer! Pour the honey into a medium-sized pot and boil on low to medium-low heat until it reaches 300° F. (You’ll need a thermometer.) If you don’t have one (you really should!), 8 or so minutes should be enough – the honey should turn a healthy brown color. Make sure to stir the honey as it boils.
5. Turn the heat off, but keep the pot on the burner. Add the cup of nut butter and the butter and mix thoroughly.
6. Quickly, now, pour the mixture over the bottom layer until it’s completely covered. Use a spatula to spread it evenly. If the mixture becomes too stiff, just reheat it.
7. Let it cool for a bit (15 min?) and place the sheet in the refridgerator until the candy is nice and crunchy!
8. Subtly break off pieces to enjoy and blame your spouse as the candy shrinks.
Total Time: 25 minutes
Prep – 15 minutes
Yield: 1 cookie sheet worth of candy