Chocolate Covered Almond Brittle

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  • Yield: 8 cups, approximately
  • Prep Time:  10 minutes
  • Cook Time: 9 to 11 minutes

Ingredients

  • 1-1/2 cups sugar
  • 3/4 cup Karo® Light 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

Directions

  • 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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Corn Syrup

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Chocolate Covered Almond Brittle

  • Yield: 8 cups, approximately
  • Prep Time:  10 minutes
  • Cook Time: 9 to 11 minutes

Ingredients

  • 1-1/2 cups sugar
  • 3/4 cup Karo® Light 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

Directions

  • 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.