extra-chunky peaut butter
dry powdered milk
1Melt the honey, peanut butter and almond paste together in the microwave. Stir with a wooden spoon every 30 seconds until reaching the soft-crack stage of 270ºF. Best if you use a candy thermometer.
2Let the mixture cool to 180ºF. Add 1 cup of dry powdered milk and mix well with a wooden spoon. Add the other cup of dry powdered milk and knead until well combined. Roll out on wax paper until candy mixture is approximately 1/2 inch thick.
3Cut into strips (@ 3/4 inch wide and 2 inches long). Let sit to slightly harden and then wrap each piece in wax paper to store.