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Chocolate Almond Brittle

 Chocolate Almond Brittle
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.
8 ServingsPrep: 15 min. + cooling


  • 1 cup sugar
  • 1/2 cup light corn syrup
  • 1/8 teaspoon salt
  • 1 cup coarsely chopped almonds
  • 1 tablespoon butter
  • 1 teaspoon McCormick® Pure 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-in.
  • pieces.
  • 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.
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.