This is an easy brittle recipe that does not require a candy thermometer!!!
1 cup sugar
1/2 cup light corn syrup
1/8 teaspoon salt
1 cup coarsely chopped almonds
1 tablespoon butter
1 teaspoon vanilla extract
1-1/2 teaspoons baking soda
3/4 pound dark or milk chocolate candy coating
In a 1-1/2 qt. microwave-safe bowl, combine the sugar, corn syrup and salt. Microwave, uncovered, on high for 2-1/2 minutes. Stir in almonds; cook on high for 2-1/2 minutes. Add the butter and vanilla; cook on high for 1 minute.
Stir in baking soda. As soon as the mixture foams, quickly pour onto a greased metal baking sheet.
Melt chocolate coating in microwave. Dip one side of brittle in chocolate and place on waxed paper to harden. Store in an airtight container. Yield about 1 pound.