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Chocolate-Covered Almond Butter Brickle

 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


  • 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 McCormick® Pure Almond Extract
  • 1 cup 60% cacao bittersweet chocolate baking chips
  • 1/3 cup chopped almonds, toasted
  • 3/4 cup flaked coconut


  • 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.
  • 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

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Chocolate-Covered Almond Butter Brickle (continued)

Directions (continued)

  • minutes. Add remaining butter; cook until candy thermometer reads
  • 300° (hard-crack stage), stirring frequently, about 5 minutes
  • longer.
  • 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.
  • 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.
  • Break candy into pieces. Store between layers of waxed paper in an
  • airtight container. Yield: about 1-3/4 pounds.