Go Back

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*
  • cups or 700 grams sugar
  • 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!)