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Maple Nut Brittle

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"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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1 h 10 m servings 206 cals
Original recipe yields 24 servings (1 baking sheet)

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  1. 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.
  2. 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.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Turn oven off once preheated; place prepared baking sheet in the oven to warm.
  5. 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.
  6. 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.


  • 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

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