Chocolate Almond Brickle

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Thank you pw6969 for sharing the information you obtained by Savannah's Candy Kitchen and Stan. This will really make a big difference in the success of this recipe.

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Had questions myself about the temp/amount of almonds after making the candy, so contacted Savannah's Candy Kitchen and this was their response: "This recipe was not created by Stan however he worked on it with Paula and some other people. However Stan recommends you bring the caramel to 280 and with the source preheated it should take about 7-10 minutes. And the recipe to his knowledge asks for 1 1/4 cups of almonds so do not use anymore than that when making this recipe." This resolved some of my concerns when making this recipe.

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I used a candy thermometer and it reached 280 but I don't think it was cooked long enough. When I put the chocolate chips on top, they didn't melt like hers did on the show. I ended up mixing everything together on the pan and spreading it out. Even with it in the fridge for an hour, it was still REALLY soft. Next time, I'm trying the 7 minute timer, to see how that works.

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Although the recipe isn't fully developed regarding the remaining almonds, do spread them atop the melted chocolate to finish off this delicious and easy to break apart brickle. Also, when something says it will take 7 minutes to reach a certain temperature (i.e. 280°, I like to set my oven timer in order to get a good idea of what my stove and sauce pan will do together. Mine reached 280 ° in just under 6 minutes.

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This is great! The taste and texture were top of the line! If you stick to the recipe it will turn out great. This type of food prep is really a formula, and does not do well if you don't follow the directions. Other nuts can be substituted, but the volume of nuts is critical. Other types of chocolate can be used, but the weight is critical. The temperature is very critical, miss that and it won't turn out.

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Be careful if you plan to use this recipe for a special occasion.

My caramel did not come out well. I tried the timed method. Evidently 7 minutes was too long for my pan and stove. If I ever made this again I would definitely use a dfferent caramel recipe then have the almond and chocolate layers.

Use only the amount of nuts in the recipe. I added an extra 1/2 to 3/4 cup of nuts. There is not enough carmael to hold extra nuts so they fell away from the caramel.

The flavors were fabulous but I would need to work on the caramel portion of the recipe. I took this to a get together last night and was not asked for the recipe by anyone. Note: this recipe is BIG and would feed a crowd.

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So good!!!!! But I definitely recommend a candy thermometer ( I bought mine at Walmart for $2 and wait until it reaches 280F stirring CONSTANTLY!!!! The result is awesome.

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I cooked the caramel to 280 degrees and it turned out perfectly. The recipe did not mention what to do with the remaining almonds, so I sprinkled some on top of the chocolate for a better look. I gave this candy to many friends and neighbors and they all wanted the recipe. My husband even said it tasted better than See's Almond Roca~what a compliment! I will definitely be making it again. It will make a great Christmas gift, too!

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270 - 290 is the soft crack stage that you want. Nothing boils until it reaches 212 so you can't make candy at 180 degrees - you have syrup at that point. If the finished candy is gritty it means you had sugar stuck to the inside of the pan. It only takes one crystal to hit the mixture and make it grainy or gritty. You have to brush down the sides of the pan with water to make sure every little bit of the sugar is melting down in the mixture.
One reviewer said she boiled the "chocolate mixture". I hope you didn't add the chocolate to the rest of the ingredients. Of course it would burn. The chocolate is melted on the finished candy. By the way, this is very good!!!!

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Maybe this could be a great recipe, but the directions were all wrong and the candy was ruined. Very disappointed that I wasted my time and money trying this recipe. Per the directions, cook until 280. I ended with a gritty mixture. And what do you do with the remaining nuts??????