Recipe courtesy of Stan Strickland

Chocolate Almond Brickle

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  • Level: Easy
  • Total: 1 hr
  • Prep: 15 min
  • Inactive: 30 min
  • Cook: 15 min
  • Yield: 4 to 6 servings
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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

  1. Sprinkle 1 1/4 cup nuts over the bottom of a well-greased 13 by 9-inch baking pan.
  2. 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.
  3. 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.
  4. Refrigerate for about 20 minutes. Break into bite-size pieces.