Chocolate Covered Almond Brittle
Ingredients
- 1-1/2 cups sugar
- 3/4 cup Crown® Lily White® Corn Syrup
- 1/4 teaspoon salt
- 1 cup coarsely chopped almonds
- 2 tablespoons butter OR margarine
- 1-1/2 teaspoons pure vanilla extract
- 1 teaspoon baking soda
- 2 cups semi-sweet chocolate chips
- 1/2 to 3/4 cup finely chopped almonds, toasted
PRODUCTS
Instructions
- Grease a 15 x 10 x 1-inch baking pan and heat-resistant spatula; set aside.
- Mix sugar, corn syrup and salt in a 2-quart microwave-safe bowl. Microwave on HIGH (100%) 8 to 9 minutes or until syrup is pale yellow. (Candy syrup will be VERY HOT. Be careful not to touch hot mixture.)
- Stir in almonds. Microwave 1 to 2 minutes longer or until almonds are lightly browned. Remove from microwave; stir in butter, vanilla and baking soda until foamy. Quickly pour mixture onto prepared pan; spread evenly with spatula.
- Sprinkle chocolate chips evenly over warm brittle. Invert a second 15 x 10 x 1-inch baking pan or cookie sheet over brittle; let stand 5 minutes or until chocolate is melted. Spread chocolate over brittle until smooth. Top with 1 cup finely chopped almonds.
- Let cool until chocolate is set. (TIP: Place brittle in refrigerator for a few minutes to harden chocolate before removing from pan.) Gently twist pan to release brittle from pan. Break into pieces. Store in an airtight container.
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