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Chocolate Almond Brittle Recipe
Chocolate Almond Brittle Recipe photo by Taste of Home

Chocolate Almond Brittle Recipe

Read Reviews (7)
3.6 7
Publisher Photo
Here in Kern County, there are thousands of acres of almond orchards. I like to experiment with recipes-always trying to come up with something new. This candy is the result of altering, adding and a lot of taste testing (somebody had to do it!). I think it turned out rather well.
TOTAL TIME: Prep: 15 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 15 min. + cooling
MAKES: 8 servings

Ingredients

  • 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

Nutritional Facts

1 serving (2 ounces) equals 483 calories, 22 g fat (12 g saturated fat), 4 mg cholesterol, 313 mg sodium, 73 g carbohydrate, 3 g fiber, 4 g protein.

Directions

  1. 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.
  2. Stir in baking soda. As soon as the mixture foams, quickly pour onto a greased metal baking sheet. Cool completely. Break into 2-in. pieces.
  3. Melt chocolate coating in a microwave. Dip one side of brittle in chocolate and place on waxed paper to harden. Store in an airtight container. Yield: about 1 pound.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Chocolate Almond Brittle in Country December/January 1995, p49

Nutritional Facts

1 serving (2 ounces) equals 483 calories, 22 g fat (12 g saturated fat), 4 mg cholesterol, 313 mg sodium, 73 g carbohydrate, 3 g fiber, 4 g protein.

Reviews for Chocolate Almond Brittle(7)

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (1)
2 Star
 (1)
1 Star
 (2)
MY REVIEW
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MY REVIEW
Reviewed Dec. 20, 2013

I agree with DeDe71. My brittle too was somewhat soft and stuck to our fillings. The cooking times need to be extended as it did not reach soft crack stage which is 280 degrees. Would not make again, wasted alot of ingredients. Would use a candy thermometer recipe.

MY REVIEW
Reviewed Dec. 18, 2013

Taste good, but my brittle is kind of soft too. When I broke into pieces it seemed hard like brittle should be, but as I eat it, it's chewy and sticks to my teeth.

MY REVIEW
Reviewed Nov. 25, 2013

My Brittle is not getting hard...any suggestions?

MY REVIEW
Reviewed Dec. 30, 2011

Have made this recipe for years. Give it away for Christmas. Any ideas on how to double the recipe?

MY REVIEW
Reviewed Dec. 12, 2011

This is best brittle ever. Whats not to like almonds, chocolate plus its easy to put together. A must for Christmas table.

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