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Saturday, February 2, 2013

Sweet and Salty Almond Brittle

Yield: about 2 lbs.

This sweet and salty almond brittle is covered in dark chocolate goodness with just the right amount of Kosher salt sprinkled onto the sweet mix. It is the best brittle I have ever had and should be poured thin for the best results.


  • 2 cup sugar
  • 1 cup light corn syrup
  • 1/4 teaspoon salt
  • 2 cups coarsely chopped almonds
  • 2 tablespoon butter
  • 2 teaspoon vanilla extract
  • 3 teaspoons baking soda
  • 1 cup melted dark chocolate chips or wafers.
  • 1 teaspoon kosher salt

In a medium sauce pan, add sugar, corn syrup and salt. Begin cooking mixture on high heat, stirring constantly until sugar is completely melted.
Stop stirring mixture until a candy thermometer reaches 300 degrees F, or the hard crack stage.
Quickly stir in baking soda, butter, vanilla, and almonds.
Immediately pour into greased sheet (I used a standard 9”x13” baking  pan and got thicker pieces than I wanted), shaking pan to be sure its level.
Let cool as is until the brittle is hard and completely cool.
Break brittle into pieces
Drizzle melted chocolate onto brittle pieces and sprinkle with kosher salt before chocolate cools.
Allow chocolate to cool and set up before placing in air tight container.


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