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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. —Pat Parsons, Bakersfield, California
  • Total Time
    Prep: 15 min. + cooling
  • Makes
    about 1 pound

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

Directions

  • Grease a 15x10x1-in. metal baking pan; set aside. 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 1 side of brittle int chocolate and place on waxed paper to harden. Store in an airtight container.
Nutrition Facts
2 ounces: 483 calories, 22g fat (12g saturated fat), 4mg cholesterol, 313mg sodium, 73g carbohydrate (62g sugars, 3g fiber), 4g protein.
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