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My review
Maple Nut Brittle
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nikschik
"This is a recipe that I created, and my husband fell in love with it, as did my father-in-law, so I made 14 batches of this and gave it out as Christmas gifts. I hope you enjoy it."
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Ingredients
1 h 10 m servings 206 calsOriginal recipe yields 24 servings (1 baking sheet)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Line a baking sheet with aluminum foil; spray lightly with cooking spray. Reserve 2 tablespoons of almonds and sprinkle the rest evenly over the foil.
- Combine brown sugar and maple syrup in a 2-quart saucepan over medium heat. Cook and stir until sugar is dissolved and caramel mixture comes to a full boil, about 10 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Turn oven off once preheated; place prepared baking sheet in the oven to warm.
- Attach a candy thermometer to the saucepan with the caramel mixture. Add butter. Cook, stirring occasionally, until the mixture reaches 300 degrees F (149 degrees C) or until a small amount dropped into ice water forms a hard, brittle strand, about 20 minutes.
- Remove baking sheet from the oven and immediately pour the caramel mixture over the almonds. Spread evenly to about 1/4-inch thickness. Sprinkle remaining almonds and chocolate chips over open spaces. Spread chocolate evenly once melted. Let brittle cool completely, at least 30 minutes. Break into pieces.
Footnotes
- Cook's Note:
- Use any nuts you like.
Nutrition Facts
Per Serving: 206 calories; 9 g fat; 32.4 g carbohydrates; 1.6 g protein; 10 mg cholesterol; 34 mg sodium. Full nutrition