Chocolate Toffee Almond Brittle Recipe
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
- 1
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).
- 2
Remove from heat and immediately pour over parchment lined sheet. Immediately sprinkle the almonds evenly over the caramel.
- 3
Using a spatula (I like an offset spatula), quickly but gently guide the caramel around the almonds so that it is evenly distributed.
- 4
Leave on the counter and let the caramel harden and set (it takes about 20 minutes).
- 5
Melt the chocolate in the microwave and pour over the caramel-nut crunch, place in the fridge to harden.
- 6
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!)
Tips & Storage
- How to Store
- Store in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week depending on the ingredients.
- Can I Freeze This?
- Many baked desserts freeze well for up to 2 months. Wrap tightly in plastic wrap and then foil to prevent freezer burn.
- Baking Tip
- Make sure your ingredients are at room temperature before starting unless the recipe specifies otherwise. This ensures better mixing and a more even bake.
Frequently Asked Questions
How do I make Chocolate Toffee Almond Brittle?
This Chocolate Toffee Almond Brittle recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 4 ingredients and the recipe is designed for home cooks of all skill levels.
What goes well with this chocolate toffee almond brittle?
This recipe pairs well with a variety of dishes. Try it as part of a complete meal with complementary sides, salads, or proteins.