Crunchy almond brittle
covered in creamy milk chocolate.
Milk
Chocolate-Covered Almond Brittle
- 1/2 cup water
- 2 cups granulated sugar
- 6 tablespoons light corn
syrup
- 4 teaspoons baking soda
- 3/4 teaspoon salt
- 2 cups whole natural almonds,
toasted and chopped coarse
- 1 (6-ounce) package milk
chocolate chocolate chips (1 cup)
- Butter a large baking
sheet and a metal spatula.
- In a large saucepan combine
water, sugar, and corn syrup; bring to a boil over medium-high heat, stirring until sugar
is dissolved. Boil syrup, without
stirring, until it registers 310°F (155°C) on a candy
thermometer. Remove
from heat. Add baking soda and salt, working quickly, stir
until syrup foams and thickens.
Quickly stir in almonds and pour mixture onto prepared baking sheet, spreading with
prepared spatula.
- Cool brittle 5 minutes
and sprinkle chocolate evenly over. Let chocolate melt, about 5 minutes, and spread
with a clean spatula. Refrigerate brittle on baking sheet until chocolate hardens.
- Loosen brittle from
baking sheet and break into
pieces. Transfer brittle
to airtight container.
Makes about 1 1/2 pounds.
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