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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.


Recipe Summary

10 mins
30 mins
30 mins
1 hr 10 mins
1 baking sheet


Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Note:

Use any nuts you like.

Nutrition Facts

206 calories; protein 1.6g; carbohydrates 32.4g; fat 9g; cholesterol 10.2mg; sodium 34.4mg. Full Nutrition