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Chocolate-Covered Almond Brittle Recipe
Makes about 1 1/2
pounds
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Brittle is quite a treat. This recipe even
makes it that much more special.
This can be prepared
in 45 minutes or less. |
1/2 cup water
2 cups sugar
6 tablespoons light corn syrup
4 teaspoons baking soda
3/4 teaspoon salt
2 cups whole natural almonds, chopped coarse and toasted until golden
6 ounces fine-quality bittersweet chocolate (not unsweetened), chopped coarse
Butter a large baking sheet and a metal spatula.
In a heavy 5-6 quart saucepan combine water, sugar, and corn
syrup and bring to a boil over moderately high heat, stirring until sugar is
dissolved. Boil syrup, without stirring, until it registers 310°F. on a candy
thermometer.
Remove pan from heat (syrup will be very hot). Carefully add
baking soda and salt and, working quickly, stir until syrup foams and thickens.
Stir in almonds and pour mixture onto prepare baking sheet, spreading with
prepared spatula.
Cool brittle 5 minutes and sprinkle chocolate evenly over it.
Let chocolate melt, about 5 minutes, and spread it with a clean spatula. Chill
brittle on baking sheet until chocolate hardens. Loosen brittle with a clean
spatula from baking sheet and, holding brittle underneath with palms of hands to
avoid smearing chocolate, drop from height of a few inches onto work surface to
break into pieces. Transfer brittle, separating it with layers of wax paper, to
airtight container. Brittle keeps, covered and chilled, 2 weeks.
Gourmet Magazine, December 1994
