Whenever we have company my guests really seem to enjoy my Chocolate Almond Brittle. I have a lucite See’s Candy container where I store them and everyone believes it to be See’s Candy, and says they are delicious. I then explain it is not See’s, but a homemade recipe. It tastes similar to Almond Roca, but I like it much better. Below I explain how to make it successfully.
Ingredients
- 1 cup sugar
- 1/4 cup water
- 1 Tablespoon light corn syrup
- 1/2 lb butter (2 sticks)
- 1/2 pound (1 cup) slivered almonds (You may also use walnuts, pecans, etc.)
- 1 cup milk chocolate morsels (or the chocolate of your choice chopped into small pieces)
Instructions
1. Line a cookie sheet with aluminum foil and set aside.
2. Melt butter with sugar, syrup and water in a non-stick frying pan on medium-high heat and stir. When the butter is melted, add the almonds. Bring to a boil.
3. Stir continuously until mixture thickens and turns to a caramel color. The almonds will brown a bit. This takes about 10 – 15 minutes. You will know when it is done when you really cannot stir it anymore, but it just moves about the pan as one piece.
4. Pour the mixture onto the cookie sheet and spread it as thin as possible.
5. While it is still hot, add chocolate morsels and spread evenly on top. It will melt as you are spreading it.
6. Place in the refrigerator to speed up cooling for about 10. Then let completely cool at room temperature.
7. Once cooled move to a chopping board. Using a butcher knife slice in long strips and then cut in smaller pieces.
Note: Do not store in the refrigerator because the moisture ruins the candy.
Enjoy!
Carla Spacher
