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Chocolate Almond Brittle Recipe
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Chocolate Almond Brittle Recipe

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3.5 8 11
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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

2 ounce-weight: 483 calories, 22g fat (12g saturated fat), 4mg cholesterol, 313mg sodium, 73g carbohydrate (62g sugars, 3g fiber), 4g 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


Reviews for Chocolate Almond Brittle

AVERAGE RATING
(11)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (1)
2 Star
 (1)
1 Star
 (2)
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MY REVIEW
gld2bmom 233824
Reviewed Oct. 1, 2015

"This brittle was so easy to make and it tastes delicious! I will definitely add this recipe to my list of Christmas treats for friends and family!"

MY REVIEW
LegalSec 11429
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
DeDe71 12157
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
cooper129 33187
Reviewed Nov. 25, 2013

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

MY REVIEW
greeneyedsuzi 29100
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
cooknbake 11581
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."

MY REVIEW
Katrinamellon 201208
Reviewed Jul. 3, 2010

"Very good! My husband asks me to make it a lot. The chocolate takes a while to set, so make it early:)"

MY REVIEW
walkindude 12757
Reviewed Dec. 18, 2009

"I make this for my Dad every year for his birthday and sends the tin home with me for a refill next year. Everyone asks for this recipe and it is fast and simple!"

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