Chocolate Almond Brittle
Indulge in the sweet, nutty crunch of homemade Chocolate Almond Brittle—a dazzling treat that's perfect for any occasion. This delectable candy pairs buttery, golden-brown almond brittle with a luscious layer of silky, melted semi-sweet chocolate, creating a crave-worthy combination of textures and flavors. Made with simple pantry ingredients like granulated sugar, light corn syrup, and sliced almonds, this recipe is surprisingly easy to master with the help of a candy thermometer for precision. Whether you’re crafting edible gifts, preparing a party snack, or simply satisfying a sweet tooth, this Chocolate Almond Brittle delivers big on flavor and presentation. Plus, it keeps well for up to two weeks, making it a perfect make-ahead confection!
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Recipe Information
Ingredients
- 1 cup Granulated sugar
- 0.25 cup Light corn syrup
- 3 tablespoons Water
- 2 tablespoons Unsalted butter
- 1 cup Almonds (sliced or whole)
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 6 ounces Semi-sweet chocolate chips
- 0.5 teaspoon Vanilla extract (optional)
Instructions
Prepare a baking sheet by lining it with parchment paper or a silicone baking mat. Set aside.
In a medium-sized, heavy-bottom saucepan, combine granulated sugar, light corn syrup, and water. Stir to combine.
Place the saucepan over medium heat and cook the mixture, stirring occasionally, until the sugar dissolves completely.
Attach a candy thermometer to the side of the saucepan and increase the heat to medium-high. Cook the mixture, without stirring, until it reaches 300°F (hard crack stage). This will take approximately 10-12 minutes.
Remove the saucepan from the heat and quickly stir in the unsalted butter, almonds, baking soda, and salt. If using, add the vanilla extract for extra flavor.
Immediately pour the mixture onto the prepared baking sheet, spreading it into an even layer using a heatproof spatula. Work quickly, as the mixture will harden fast.
While the brittle cools slightly, melt the semi-sweet chocolate chips in a microwave-safe bowl in 20-second increments, stirring after each interval, until smooth.
Once the brittle has cooled but is still slightly warm, spread the melted chocolate over the top with an offset spatula. Allow the chocolate to set completely (you can place the baking sheet in the refrigerator to speed up the process).
Once fully hardened, break the brittle into pieces by hand or using a knife.
Store the Chocolate Almond Brittle in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
2615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.4 g | 159% | |
| Saturated Fat | 46.9 g | 234% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1128 mg | 49% | |
| Total Carbohydrate | 384.3 g | 140% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 341.7 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 313 mg | 24% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 811 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
