Milk Chocolate-Covered Almond Brittle
A nice gift for a special coworkers birthday.
INGREDIENTS:
1/2 cup water
2 cups sugar
6 tbs light corn syrup
4 tsp baking soda
3/4 tsp salt
2 cups whole almonds, toasted and chopped coarse
1 cup milk chocolate chocolate chips
DIRECTIONS:
1. Butter a large baking sheet and a metal spatula.
2. In a large saucepan combine water, sugar, and corn syrup; bring to a boil over medium-high heat, stirring until sugar is dissolved. Boil syrup, without stirring, until it registers 310*F (155*C) on a candy thermometer. Remove from heat. Add baking soda and salt, working quickly, stir until syrup foams and thickens. Quickly stir in almonds and pour mixture onto prepared baking sheet, spreading with prepared spatula.
3. Cool brittle 5 minutes and sprinkle chocolate evenly over. Let chocolate melt, about 5 minutes, and spread with a clean spatula. Refrigerate brittle on baking sheet until chocolate hardens.
4. Loosen brittle from baking sheet and break into pieces. Transfer brittle to airtight container.
Prep: 15 minutes
Cook: 20 minutes
Serves: 20