Milk Chocolate-Covered Almond Brittle
Crunchy almond brittle covered in creamy milk chocolate.
1/2 cup water
2 cups granulated sugar
6 tablespoons light corn syrup
4 teaspoons baking soda
3/4 teaspoon salt
2 cups whole natural almonds, toasted and chopped coarse
1 (6-ounce) package milk chocolate chocolate chips (1 cup)
- Butter a large baking sheet and a metal spatula.
- In a large saucepan combine water, sugar, and corn syrup; bring to a boil over medium-high heat, stirring until sugar is dissolved. Boil syrup, without stirring, until it registers 310°F (155°C) on a candy thermometer. Remove from heat. Add baking soda and salt, working quickly, stir until syrup foams and thickens. Quickly stir in almonds and pour mixture onto prepared baking sheet, spreading with prepared spatula.
- Cool brittle 5 minutes and sprinkle chocolate evenly over. Let chocolate melt, about 5 minutes, and spread with a clean spatula. Refrigerate brittle on baking sheet until chocolate hardens.
- Loosen brittle from baking sheet and break into pieces. Transfer brittle to airtight container.
Makes about 1 1/2 pounds.