2 cups skin-on raw almonds
1/4 cup sugar
2 tablespoons honey
2 tablespoons unsalted butter
3/4 teaspoon salt
12 oz. high-quality milk chocolate, divided
1. Heat oven to 400°F. Place almonds in single layer on baking sheet; bake 10 to 12 minutes or until lightly browned and fragrant. Place in large bowl.
2. Combine sugar, honey, butter and salt in medium saucepan; bring to a boil over medium heat, stirring occasionally. Boil, without stirring, 3 minutes. (Mixture should darken slightly as it cooks. If it begins to go past the golden brown stage, immediately remove from heat to avoid burning.)
3. Pour syrup over nuts; toss to coat. Working very quickly, place nuts on large greased baking sheet. With fork, separate into clumps of 5 or 6. Cool completely.
4. Place 9 oz. of the chocolate in top of double boiler or in metal bowl set over saucepan of barely simmering water (bowl should not touch water). Melt over low heat, stirring constantly, until chocolate reaches 116°F. to 118°F. or feels fairly warm but not hot to the touch.
5. Remove from heat; stir in remaining 3 oz. chocolate. Stir until chocolate reaches 80°F. or feels cool to the touch. Return to low heat; cook and stir until temperature reaches 85°F. to 87°F. or feels barely cool. Remove from heat.
6. Drizzle 1 tablespoon chocolate over each cluster; let stand in cool place until set. (Candies can be made 2 weeks ahead. Store in an airtight container at room temperature, separating layers with waxed paper to prevent sticking.)
40 candies