Chocolate-Almond Brittle

Make the crunchy candy with toasted chopped almonds and cocoa powder.
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  • Level: Easy
  • Total: 1 hr
  • Active: 30 min
  • Yield: 24 servings
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Ingredients

1 1/2 cups unsalted whole almonds, lightly chopped

1 teaspoon unsalted butter

1/3 cup Dutch process cocoa powder

1/2 teaspoon baking soda

1 1/2 cups sugar

1/2 cup light corn syrup

Directions

Special equipment:
silicon baking mat, large offset spatula
  1. Preheat the oven to 350 degrees F.
  2. Spread the almonds on a rimmed baking sheet and cook, stirring once, until toasted, about 10 minutes and set aside.
  3. Lay a silicone baking mat on a rimmed baking sheet (or line the pan with aluminum foil and lightly butter). Spread the butter on the underside of a large offset metal spatula. Whisk the cocoa and baking soda together in a small bowl.
  4. Put the sugar, corn syrup and 3/4 cup water in a deep medium saucepan and attach a candy thermometer to the side. Cook over medium heat, stirring gently with a wooden spoon, just until the sugar dissolves. Increase the heat to high and boil the mixture until it reaches 310 degrees F or hard-crack stage.
  5. Remove the saucepan from the heat and carefully whisk in the cocoa mixture until combined. Stir in the toasted nuts with a wooden spoon. Working quickly, pour the hot brittle onto the prepared baking sheet and spread it as thin as possible with the buttered spatula. Cool for 5 minutes, then loosen the brittle from the pan with the spatula. Cool completely and then break into pieces. Store at room temperature in an airtight container for up to 5 days.