Search
Pies Cookies & Bars Ice Creams & Popsicles Cakes & Frostings Candies & Brittles Caramels & Dessert Sauces Fudge Other Desserts VIEW ALL >
Appetizers Main Dishes Breakfast & Brunch Side Dishes Sauces & Glazes Breads & Rolls VIEW ALL >
Beverages Popcorn & Snack Mixes VIEW ALL >
Kid-Friendly Recipes Craft Projects VIEW ALL >
Quick & Easy
Holiday Favorites
Benefits of Using Karo in Your Recipes About Corn Syrup LEARN MORE >
Our History

Chocolate Covered Almond Brittle

PrintPrint Recipe
  • Yield: 8 cups, approximately
  • Prep Time: 0:10
  • 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

  1. Grease a 15 x 10 x 1-inch baking pan and heat-resistant spatula; set aside.
  2. 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.)
  3. 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.
  4. 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.
  5. 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.

About
Corn Syrup

See why there’s no substituting Karo® Corn Syrups for treats with a delicate sweetness and smooth texture

Learn More
instagram

Tried this recipe?

Share with our community. #KAROSYRUP @KARO_CORN_SYRUP

← previous recipe next recipe →
instagram

Tried this recipe?

Share with our community. #KAROSYRUP @KARO_CORN_SYRUP

You May Also Like

Microwave Almond Toffee

Microwave Nut OR Peanut Brittle

Whoopie Pies with White Chocolate Filling

You May Also Like

Microwave Almond Toffee

Microwave Nut OR Peanut Brittle

Whoopie Pies with White Chocolate Filling
print image

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.