Chocolate Almond Brickle

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One of the best candy recipes ever! I only use 2 cups of the almonds and use them all on the bottom of the cookie sheet. I also use semi-sweet chocolate chips. The mixture WILL get to 280, but the trick is to have very high heat; stirring occasionally, NOT constantly.

I have made it time and time again. It makes for a great teachers gift packaged in take out boxes and pretty ribbon.

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When I use a cookie sheet I use 1/2 again the amount of brickle. I use pecans, walnuts,whatever nut I have on hand. good base recipe. family loves it.

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AWFUL does not even describe it. #1 bringing the butter & brown sugar to 280 burnt the mixture. #2 the recipe does not tell you what to do with the 2nd 1.5 cups of almonds ??? This was a huge waste of expensive ingredients not to mention the painful task of chopping of the almonds.
Sigrid, Las Vegas, NV

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I was a little nervous because I took this recipe on vacation to make for my parents but I forgot the candy thermometer. But I just followed the 7 minute time and my instincts and it was great! The night before we were leaving the beach house my DH told me I better take the leftovers for our house. What leftovers? It was long gone!

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Very delicious BUT this recipe says to cook to 280F or around 7 minutes. I cooked and it took A LONG TIME to reach 280F. It came out so hard that you couldn't chew. Now reviews are saying that on the show they said to cook to 180F. Almost 20 miutes to reach 280F. I substituted pecans which I like better than almonds.

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This recipe is almost like the recipe I have. I toast the almonds then grind them til they are finely chopped. The rest is the same. I have also noted that the weather has a lot to do with candy. I usually make this at Christmas time, so I turn the heat up in the house by about 3 degrees. This makes the house warmer and less humid. If your candy isn't quite done. Cook it for another 2-3 degrees. Hope this helps.

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The first time I followed instructions exactly and had almonds falling off the bottom of the toffee mixture. It was good but there were too many almonds. The next time, I doubled the recipe and used toasted walnuts and almonds. (Less than the recipe calls for. It worked out much better. The texture was perfect. Yummy too!

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I did, but made a change with the almods, I integrate them into the mix.

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Great recipe but I did need to do some adjusting. I now use 1 1/2 cups of nuts which seems to be just right. When the nuts are sprinkled on the bottom of the pan, they fall off when cut, making the candy unslightly. To solve this, mix the nuts into the butter and sugar mixture just before puring into the pan. It is important to use a candy thermometer and take the temp to exactly 280. I also line my pan with foil and butter the foil, which makes it easier to pull out and cut. Finally, 20 minutes in the fridge isn't long enough. 1 hour of chill time seems to be perfect. It is easy to cut into attractive squares using a sharp knife istead of breaking it apart. Toasting the nuts is definitely worth the extra time. I love the combination of the butter, brown sugar and almonds. It is really yummy, and the recipe is easy. Give it a try!

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This recipe was alright. I split it and made one cashew and one almond. I used 1 1/2 cups of choc chips. When i did the carmel sauce over the stove I just did it around 7 min like it said, it was a little grainy so next time i plan on doing it maybe like 5 minutes. The temp went more than 180 like they said on the episode. This recipe has too much sugar so next time i'll prob reduce it to 1 cup or maybe less. Probably too much butter too, since Paula made it, you know how she loves butter!