Gluten-Free Almond Covered Chocolate Brittle
Indulge in the decadent crunch of this Gluten-Free Almond Covered Chocolate Brittle, a sweet treat that marries silky melted chocolate with the satisfying crunch of caramelized sugar and toasted almonds. This easy-to-follow recipe combines a few simple ingredients, like gluten-free semisweet chocolate chips and sliced almonds, to create a show-stopping homemade candy perfect for gifting or snacking. The brittle’s base is cooked to perfection at 300°F for that signature hard crack texture, then topped with creamy chocolate and a sprinkle of almonds for a sophisticated finish. Ready in just 30 minutes, this gluten-free dessert is a delightful, crowd-pleasing treat that’s as beautiful as it is delicious.
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Recipe Information
Ingredients
- 1 cup granulated sugar
- 0.5 cup unsalted butter
- 0.25 cup light corn syrup
- 2 tablespoons water
- 0.25 teaspoon salt
- 0.5 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 cup gluten-free semisweet chocolate chips
- 1 cup sliced almonds
Instructions
Line a baking sheet with parchment paper or a silicone baking mat and set aside.
In a medium-sized saucepan, combine the granulated sugar, unsalted butter, light corn syrup, and water over medium heat.
Stir occasionally until the butter has melted and the sugar has dissolved. Attach a candy thermometer to the side of the pan.
Increase the heat to medium-high and bring the mixture to a boil. Cook, without stirring, until the mixture reaches 300°F on the thermometer, which is the hard crack stage. This will take about 10-15 minutes.
Once the mixture reaches 300°F, immediately remove the saucepan from the heat. Carefully stir in the salt, baking soda, and vanilla extract.
Quickly pour the hot mixture onto the prepared baking sheet, spreading it into an even layer with a spatula.
Sprinkle the gluten-free semisweet chocolate chips over the hot brittle. Allow them to sit for about 2 minutes to melt.
Using a spatula, spread the melted chocolate evenly across the brittle surface.
While the chocolate is still warm, sprinkle the sliced almonds evenly across the top.
Allow the brittle to cool completely at room temperature, letting the chocolate and almonds set, about 1 hour.
Once set, break the brittle into pieces with your hands.
Store the brittle in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
3244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.0 g | 231% | |
| Saturated Fat | 72.5 g | 362% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 1237 mg | 54% | |
| Total Carbohydrate | 416.1 g | 151% | |
| Dietary Fiber | 34.1 g | 122% | |
| Total Sugars | 361.5 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 582 mg | 45% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 1864 mg | 40% | |
*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.
