Chocolate-Covered Almond Butter Brickle Recipe
Chocolate-Covered Almond Butter Brickle Recipe photo by Taste of Home

Chocolate-Covered Almond Butter Brickle Recipe

Publisher Photo
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
TOTAL TIME: Prep: 10 min. Cook: 20 min. + chilling
MAKES:28 servings
TOTAL TIME: Prep: 10 min. Cook: 20 min. + chilling
MAKES: 28 servings

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

  1. Grease a 15x10x1-in. pan with 1-1/2 teaspoons butter. Place almond butter in a microwave-safe bowl; microwave, covered, at 50% power 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.
  2. In a large heavy saucepan, combine 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 sides of the pan to eliminate sugar crystals. Cook until a candy thermometer reads 240° (soft-ball stage), stirring occasionally, about 10 minutes. Add remaining butter; cook until candy thermometer reads 300° (hard-crack stage), stirring frequently, about 5 minutes longer.
  3. Remove from heat; stir in the softened almond butter, almond extract and dissolved baking soda. (Candy will foam.) Immediately pour into prepared pan. Spread to 1/4-in. thickness.
  4. Sprinkle with chocolate chips; let stand until chocolate begins to melt. Spread evenly; sprinkle with almonds and coconut, pressing slightly to adhere. Cool slightly. Refrigerate 1 hour or until chocolate is set.
  5. Break candy into pieces. Store between layers of waxed paper in an airtight container. Yield: about 1-3/4 pounds.
Editor's Note: To toast nuts, spread in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.
Originally published as Chocolate-Covered Almond Butter Brickle in Taste of Home December/January 2013, p73

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MY REVIEW
Reviewed Dec. 18, 2012

"best candyc everbest candy ever."

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