Rating
Published Jan 27th
Prep 15m Cook 30m Additional 1h 35m Ready In 1h 80m
Servings 2 pounds Calories 316.6
I am begged for this recipe whenever I serve it. My advice: Invest in a good candy thermometer and always, always, always use good ingredients. Do not use margarine as a substitute for the butter; the water content is too high.
Recipe Ingredients
- 1 cup blanched slivered almonds
- 1 cup butter
- 1 ¼ cups white sugar
- 2 tablespoons light corn syrup
- 2 tablespoons water
- 2 cups milk chocolate chips
Cooking Directions
- 1 Preheat oven to 375 degrees F (190 degrees C). Arrange almonds in a single layer on a baking sheet. Toast in the preheated oven until lightly browned, approximately 5 minutes.
- 2 Line a jelly roll pan with foil.
- 3 In a heavy saucepan, combine butter, sugar, corn syrup, and water. Cook over medium heat, stirring constantly, until mixture boils. Boil, without stirring, to hard crack stage, 300 degrees F (150 degrees C). Remove from heat.
- 4 Working quickly, stir in almonds, and pour mixture into foil lined jelly roll pan; tip pan from side to side to spread candy evenly in pan. Sprinkle chocolate chips over candy brittle. Let stand about 5 minutes, or until shiny and soft. Spread chocolate evenly over candy. Cool to room temperature, then refrigerate for 1 hour. Break into bite-size pieces.
Nutrition Facts
- Calories 316.6
- Carbohydrate 32.6 g
- Cholesterol 35.1 mg
- Fat 21 g
- Fiber 0.6 g
- Protein 3 g
- Saturated Fat 11.3 g
- Sodium 84.1 mg
- Sugar 28.7 g