Friday, December 24, 2010

Chocolate Almond Brittle

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.

Cool completely. Break into 2" pieces.

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.

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