Rating: 4.5 stars
143 Ratings
  • 5 star values: 122
  • 4 star values: 10
  • 3 star values: 5
  • 2 star values: 4
  • 1 star values: 2

I am begged for this recipe whenever I serve it. My advice: Invest in a good candy thermometer and always, always, always use good ingredients. Do not use margarine as a substitute for the butter; the water content is too high.

Recipe Summary

cook:
30 mins
additional:
1 hr 35 mins
total:
2 hrs 20 mins
prep:
15 mins
Servings:
16
Yield:
2 pounds
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Arrange almonds in a single layer on a baking sheet. Toast in the preheated oven until lightly browned, approximately 5 minutes.

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  • Line a jelly roll pan with foil.

  • In a heavy saucepan, combine butter, sugar, corn syrup, and water. Cook over medium heat, stirring constantly, until mixture boils. Boil, without stirring, to hard crack stage, 300 degrees F (150 degrees C). Remove from heat.

  • Working quickly, stir in almonds, and pour mixture into foil lined jelly roll pan; tip pan from side to side to spread candy evenly in pan. Sprinkle chocolate chips over candy brittle. Let stand about 5 minutes, or until shiny and soft. Spread chocolate evenly over candy. Cool to room temperature, then refrigerate for 1 hour. Break into bite-size pieces.

Nutrition Facts

317 calories; protein 3g; carbohydrates 32.6g; fat 21g; cholesterol 35.1mg; sodium 84.1mg. Full Nutrition
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