Chocolate-Covered Almond Butter Brickle
I love a soft brittle because the texture is wonderful and different, and the flavors remind me of a favorite candy bar. —JoAnn Belack, Bradenton, Florida
28 ServingsPrep: 10 min. Cook: 20 min. + chilling
Ingredients
- 1-1/2 teaspoons plus 2 tablespoons unsalted butter, divided
- 1 cup crunchy almond butter
- 1/2 teaspoon baking soda
- 1 teaspoon plus 2 tablespoons water, divided
- 3/4 cup sugar
- 3/4 cup light corn syrup
- 1 teaspoon almond extract
- 1 cup 60% cacao bittersweet chocolate baking chips
- 1/3 cup chopped almonds, toasted
- 3/4 cup flaked coconut
Directions
- Grease a 15-in. x 10-in. x 1-in. pan with 1-1/2 teaspoons butter.
- Place almond butter in a microwave-safe bowl; microwave, covered, at
- 50% power for 30-60 seconds or until softened, stirring once. In a
- small bowl, dissolve baking soda in 1 teaspoon water. Set aside
- almond butter and baking soda mixture.
- In a large heavy saucepan, combine the sugar, corn syrup and 2
- tablespoons water. Bring to a boil over medium heat, stirring
- constantly. Using a pastry brush dipped in water, wash down the
- sides of the pan to eliminate sugar crystals. Cook until a candy
- thermometer reads 240° (soft-ball stage), stirring occasionally,