Chocolate Almond Brittle

Total Time Prep: 15 min. + cooling
Yield about 1 pound
Contest Winner
Test Kitchen Approved
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

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

  1. 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.
  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 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.

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
Recipe Creator

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