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Recipe courtesy of Stan Strickland
Recipe courtesy of Stan Strickland
Watch how to make this recipe.
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
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1087
- Total Fat
- 75 g
- Saturated Fat
- 31 g
- Carbohydrates
- 96 g
- Dietary Fiber
- 9 g
- Sugar
- 81 g
- Protein
- 17 g
- Cholesterol
- 93 mg
- Sodium
- 59 mg
- Level: Easy
- Total: 1 hr
- Prep: 15 min
- Inactive: 30 min
- Cook: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1087
- Total Fat
- 75 g
- Saturated Fat
- 31 g
- Carbohydrates
- 96 g
- Dietary Fiber
- 9 g
- Sugar
- 81 g
- Protein
- 17 g
- Cholesterol
- 93 mg
- Sodium
- 59 mg
Ingredients
Directions
- Sprinkle 1 1/4 cup 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.
