Chocolate Almond Brittle

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We were looking for a quick and easy recipe to whip up for dessert. Thumbing through Chocolate on the Brain by Kevin Mills and Nancy Mills, we found this recipe. We’ve made candy before, so it wasn’t daunting. The ingredient list was simple, and the directions clear, but, as it turns out, wrong! We modified them here to match what we think they should be. If you want to try it, the final temperature of the candy must reach the hard crack stage, around 295-300°F (not the 222°F listed in the book).

Chocolate Almond Brittle

Chocolate Almond Brittle

Ingredients

  • 1/2 cup unsalted butter (plus a bit more for greasing)
  • 2 Tbs milk
  • 1 Tbs corn syrup
  • 3/4 cup sugar
  • 3 Tbs unsweetened cocoa powder
  • 1/2 cup slivered or sliced almonds

Abbreviated Instructions

Line a rimmed baking sheet with aluminum foil and lightly butter the foil.

Combine milk, corn syrup and butter. In a heavy bottomed sauce pan, heat over medium-high heat until the mixture becomes frothy.

Add sugar. Stir until the sugar melts. Then attach a candy thermometer and cook without stirring until the temperature reaches 295-300°F.

Turn off the heat and add the cocoa and quickly stir it in.

Add almonds and quickly stir in.

Now pour out the candy onto the prepared sheet. Spread to a thickness of1/4 inch. Let cool to room temperature and break into pieces.

http://scratchinit.halversen.com/2013/01/chocolate-almond-brittle/

Ingredients:

  • 1/2 cup unsalted butter (plus a bit more for greasing)
  • 2 Tbs milk
  • 1 Tbs corn syrup
  • 3/4 cup sugar
  • 3 Tbs unsweetened cocoa powder
  • 1/2 cup slivered or sliced almonds

Ingredient discussion:

Nothing special here. That’s the great thing about candy — simple ingredients are transformed into something special. We do avoid the corn syrup that has high-fructose corn syrup in the ingredient list.

Procedure:

Prep cooling pan. Line a rimmed baking sheet with aluminum foil and lightly butter the foil. You don’t absolutely need the foil, but it’ll make for quick and easy clean up, which is always good.

butter corn syrup and milk
Bring butter, corn syrup, and milk to a boil and cook until frothy.

Combine milk, corn syrup and butter. In a heavy bottomed sauce pan, heat over medium-high heat until the mixture becomes frothy.

adding sugar
Add the sugar and stir until dissolved.

Add sugar. Stir until the sugar melts. Then attach a candy thermometer and cook without stirring until the temperature reaches 295-300°F

adding cocoa
Once the sugar mixture reaches 295°F add the cocoa. Careful! 295°F is hot and this is sticky!

Add cocoa. Turn off the heat and add the cocoa and quickly stir it in.

Adding almond slices
Then quickly stir in the almonds and pour out onto the prepared pan.

Add almonds. Dump in the almonds and quickly stir these in.

chocolate almond crunch
Finished Chocolate Almond Crunch. Looks and tastes pretty chocolatey!

Pour out. Now pour out the candy onto the prepared sheet. Spread to a thickness of1/4 inch. Let cool to room temperature and break into pieces. Enjoy.

When we made this, we knew that the temperature listed in the original recipe was wrong, we just didn’t realize how wrong, so we didn’t cook it long enough (in retrospect, we should have checked our go-to cookbook, The Joy of Cooking, which would have set us straight). We got something like chocolate almond caramel. Which can be fine, but it wasn’t that great of a caramel and we have better recipes for caramel. Therefore, only 2 stars.

Worth the trouble?

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