Chocolate-Almond Brittle
- Level: Easy
- Yield: 24 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 124
- Total Fat
- 5
- Saturated Fat
- 1
- Carbohydrates
- 21
- Dietary Fiber
- 2
- Sugar
- 18
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 31
- Total: 1 hr
- Active: 30 min
Ingredients
1 1/2 cups unsalted whole almonds, lightly chopped
1 teaspoon unsalted butter, at room temperature, plus more, for the baking sheet
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- Preheat the oven to 350 degrees F.
- Spread the almonds on a rimmed baking sheet and cook, stirring once, until toasted, about 10 minutes and set aside.
- 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.
- 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.
- 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.