Photo: Chocolate Almond Brickle Recipe
Ingredients
- 2 1/2 cups almonds, toasted and coarsely chopped, divided
- 1 cup (2 sticks) butter
- 1 1/2 cups packed brown sugar
- 1 3/4 cups (from 11.55-ounce package) milk chocolate morsels
Directions
Sprinkle the nuts over the bottom of a well-greased 13 by 9-inch baking pan.
Melt the butter in a medium, heavy-duty saucepan over medium heat. Stir in the sugar. Bring to a boil, stirring constantly, until the mixture reaches 280 degrees F on a candy thermometer, about 7 minutes.
Pour the hot mixture over the nuts; let stand for 5 minutes. Sprinkle with morsels. Let stand until morsels melt and become shiny and soft, about 5 minutes. Spread evenly.
- Refrigerate for about 20 minutes. Break into bite-size pieces.
Notes
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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By kblew
Orange County, CA
on March 27, 2013
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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.
By janetwright
on December 13, 2012
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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.
By jimandsig_3369518
Las Vegas, NV
on October 31, 2012
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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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