Chocolate Almond Brittle

    (52)
    4 hours 30 min

    Just four ingredients are needed to produce this delicious hard toffee, which is sweet, buttery and oh-so-moreish. One piece is never enough!


    55 people made this

    Ingredients
    Makes: 1 1/2kg

    • 650g milk chocolate chips, divided
    • 450g butter
    • 450g dark brown soft sugar
    • 110g flaked almonds, divided

    Method
    Prep:10min  ›  Cook:20min  ›  Extra time:4hr cooling  ›  Ready in:4hr30min 

    1. Preheat oven to 100 C / Gas 1/4. Grease a 35x45cm or similar sized baking tray.
    2. Sprinkle half of the chocolate chips on prepared tin. Place in warm oven until chocolate melts, about 5 minutes. Remove from oven and spread melted chocolate evenly over the bottom; set aside.
    3. In a large heavy saucepan over medium-high heat, combine butter and dark brown soft sugar. Stirring constantly, heat to 149 to 154 degrees C or until a small amount of syrup dropped into cold water forms hard, brittle threads. Immediately remove from heat. Stir in 75g almonds and pour onto prepared tin; spread mixture evenly.
    4. Sprinkle over remaining chocolate chips. The heat from the almond layer will melt the chocolate chips; spread melted chocolate evenly. Scatter with remaining almonds.
    5. Cut into squares or allow to harden in a solid sheet and break it apart like brittle. Cool completely before removing from tin.
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    Reviews & ratings
    Average global rating:
    (52)

    Reviews in English (44)

    1

    How long would this keep if I made it as a gift?  -  11 Oct 2012

    by
    1

    I am planning to try this recipe. Sounds like what i have been looking for; But, I wish someone would translate the UK measurements into American pounds, ounces, degrees, etc. We don't measure butter or sugar by the ounce, for instance.  -  23 Dec 2011

    by
    125

    I've made this recipe over a dozen times and I'd like to share a few things I've learned. Temperature is critical anytime you work with sugar. The final consistency is almost 100% dependant on the temperature. At 245 you get caramel, at 310 you get toffee. I would not recommend making this without a candy thermometer. Use the thickest pot you can, to prevent scorching. Stir ocassionally until 300 and then not at all until 310. This reduces the time it takes to climb the last 10 degrees and reduces the chance of burning. Remove from heat at precisely 310-do it fast and pour it fast, trust me on that. I don't add the almonds, I like the skor bar quality of the candy without them, and I don't use the bottom layer of chocolate on the pan, I never get good adhesion, it falls off when you try to eat it. I only put chocolate on the top. When the candy hardens enough that your finger only makes a small dent in the top add the chips, give them a minute or 2 to melt and then spread with a knife or the back of a spoon. My chocolate has always stuck when doing it this way. If you need it ready fast put in the fridge or freezer, otherwise it can take a while for the chocolate to harden. For breaking it into pieces I just slam mine against the counter and let it break into odd sized pieces. This candy is always met with excitement when I bring it to a gathering. I hope this helps anyone who wants to make this wonderfully addictive candy  -  16 Dec 2002  (Review from Allrecipes US | Canada)

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