• 2servings
  • 30minutes
  • 317calories

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Nutrition Info . . .

VitaminsB3, B12, D, E
MineralsCopper, Fluorine, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup blanched slivered almonds

  2. 1 cup butter

  3. 1 1/4 cups white sugar

  4. 2 tablespoons light corn syrup

  5. 2 tablespoons water

  6. 2 cups milk chocolate chips

Instructions Jump to Ingredients ↑

  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.


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