Chocolate-Covered Almond Brittle

1. 1

   Butter a large baking sheet and a metal spatula.

2. 2

   In a heavy 5-6 quart saucepan combine water, sugar, and corn syrup and bring to a boil over moderately high heat, stirring until sugar is dissolved.

3. 3

   Boil syrup, without stirring, until it registers 310F.

4. 4

   on a candy thermometer.

5. 5

   Remove pan from heat (syrup will be very hot).

6. 6

   Carefully add baking soda and salt and, working quickly, stir until syrup foams and thickens.

7. 7

   Stir in almonds and pour mixture onto prepare baking sheet, spreading with prepared spatula.

8. 8

   Cool brittle 5 minutes and sprinkle chocolate evenly over it.

9. 9

   Let chocolate melt, about 5 minutes, and spread it with a clean spatula.

10. 10

    Chill brittle on baking sheet until chocolate hardens.

11. 11

    Loosen brittle with a clean spatula from baking sheet and, holding brittle underneath with palms of hands to avoid smearing chocolate, drop from height of a few inches onto work surface to break into pieces.

12. 12

    Transfer brittle, separating it with layers of wax paper, to airtight container.

13. 13

    Brittle keeps, covered and chilled, 2 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.