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Chocolate Covered Almond Brittle

  • Intermediate
  • 8 cups, approximately
  • 1 hr 30 min
Baking Success Or Baking Mess


1-1/2 cups sugar
3/4 cup Crown® Lily White® Corn Syrup
1/4 teaspoon salt
1 cup coarsely chopped almonds
2 tablespoons butter OR margarine
1-1/2 teaspoons pure vanilla extract
1 teaspoon baking soda
2 cups semi-sweet chocolate chips
1/2 to 3/4 cup finely chopped almonds, toasted


Grease a 15 x 10 x 1-inch baking pan and heat-resistant spatula; set aside.

Mix sugar, corn syrup and salt in a 2-quart microwave-safe bowl. Microwave on HIGH (100%) 8 to 9 minutes or until syrup is pale yellow. (Candy syrup will be VERY HOT. Be careful not to touch hot mixture.)

Stir in almonds. Microwave 1 to 2 minutes longer or until almonds are lightly browned. Remove from microwave; stir in butter, vanilla and baking soda until foamy. Quickly pour mixture onto prepared pan; spread evenly with spatula.

Sprinkle chocolate chips evenly over warm brittle. Invert a second 15 x 10 x 1-inch baking pan or cookie sheet over brittle; let stand 5 minutes or until chocolate is melted. Spread chocolate over brittle until smooth. Top with 1 cup finely chopped almonds.

Let cool until chocolate is set. (TIP: Place brittle in refrigerator for a few minutes to harden chocolate before removing from pan.) Gently twist pan to release brittle from pan. Break into pieces. Store in an airtight container.

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