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Category: Candy
Prep Time: Cook Time: Total Time:
1 cup blanched slivered almonds
1 cup butter
1 1/4 cups sugar
2 tbsp light corn syrup
2 tbsp water
2 cups milk chocolate chips
Preheat oven to 375. Arrange almonds in a single layer on a baking sheet. Toast in the preheated oven until lightly browned, approximately 5 minutes. 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.
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ALMOND CRUNCH
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Category: Candy
Prep Time: Cook Time: Total Time:
1 cup blanched slivered almonds
1 cup butter
1 1/4 cups sugar
2 tbsp light corn syrup
2 tbsp water
2 cups milk chocolate chips
Preheat oven to 375. Arrange almonds in a single layer on a baking sheet. Toast in the preheated oven until lightly browned, approximately 5 minutes. 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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