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Chocolate Toffee Almond Brittle
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The holiday season makes me a little anxious. I feel that I should have an array of homemade candies and cookies on hand, entertain, do it seamlessly and make it look easy. It just does not happen that way, let’s be ho
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Chocolate Toffee Almond Brittle
Makes 1545 grams or 3 pounds 6 ounces of brittle (enough for a few gift bags!)
Ingredients
- 3 cup or 400 grams toasted slivered almonds*
- 3½ cups or 700 grams sugar
- ⅔ cup water
- 454 grams or 1 pound dark chocolate I use 4½ bars of 70% Lindt chocolate
Instructions
- Line a large cookie sheet with parchment.Place the sugar and water in a small pot and cook (without stirring) over medium high heat for 15 minutes or until golden brown (not dark).
- Remove from heat and immediately pour over parchment lined sheet. Immediately sprinkle the almonds evenly over the caramel.
- Using a spatula (I like an offset spatula), quickly but gently guide the caramel around the almonds so that it is evenly distributed.
- Leave on the counter and let the caramel harden and set (it takes about 20 minutes).
- Melt the chocolate in the microwave and pour over the caramel-nut crunch, place in the fridge to harden.
- Break into pieces and enjoy!I keep the remainder in the freezer.
Notes
Makes 1545 grams or 3 pounds 6 ounces of brittle (enough for a few gift bags!)
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