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Chocolate Almond Brittle recipe

Chocolate Almond Brittle recipe

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  • Recipes
  • Ingredients
  • Chocolate
  • Milk chocolate

Just four ingredients are needed to produce this delicious hard toffee, which is sweet, buttery and oh-so-moreish. One piece is never enough!

63 people made this

IngredientsMakes: 1 1/2kg

  • 650g milk chocolate chips, divided
  • 450g butter
  • 450g dark brown soft sugar
  • 110g flaked almonds, divided

MethodPrep:10min ›Cook:20min ›Extra time:4hr cooling › Ready in:4hr30min

  1. Preheat oven to 100 C / Gas 1/4. Grease a 35x45cm or similar sized baking tray.
  2. Sprinkle half of the chocolate chips on prepared tin. Place in warm oven until chocolate melts, about 5 minutes. Remove from oven and spread melted chocolate evenly over the bottom; set aside.
  3. In a large heavy saucepan over medium-high heat, combine butter and dark brown soft sugar. Stirring constantly, heat to 149 to 154 degrees C or until a small amount of syrup dropped into cold water forms hard, brittle threads. Immediately remove from heat. Stir in 75g almonds and pour onto prepared tin; spread mixture evenly.
  4. Sprinkle over remaining chocolate chips. The heat from the almond layer will melt the chocolate chips; spread melted chocolate evenly. Scatter with remaining almonds.
  5. Cut into squares or allow to harden in a solid sheet and break it apart like brittle. Cool completely before removing from tin.

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Reviews & ratingsAverage global rating:(54)

Reviews in English (46)

How long would this keep if I made it as a gift?-11 Oct 2012

I am planning to try this recipe. Sounds like what i have been looking for; But, I wish someone would translate the UK measurements into American pounds, ounces, degrees, etc.We don't measure butter or sugar by the ounce, for instance.-23 Dec 2011

by milk_an_honey

I've made this recipe over a dozen times and I'd like to share a few things I've learned. Temperature is critical anytime you work with sugar. The final consistency is almost 100% dependant on the temperature. At 245 you get caramel, at 310 you get toffee. I would not recommend making this without a candy thermometer. Use the thickest pot you can, to prevent scorching. Stir ocassionally until 300 and then not at all until 310. This reduces the time it takes to climb the last 10 degrees and reduces the chance of burning. Remove from heat at precisely 310-do it fast and pour it fast, trust me on that. I don't add the almonds, I like the skor bar quality of the candy without them, and I don't use the bottom layer of chocolate on the pan, I never get good adhesion, it falls off when you try to eat it. I only put chocolate on the top. When the candy hardens enough that your finger only makes a small dent in the top add the chips, give them a minute or 2 to melt and then spread with a knife or the back of a spoon. My chocolate has always stuck when doing it this way. If you need it ready fast put in the fridge or freezer, otherwise it can take a while for the chocolate to harden. For breaking it into pieces I just slam mine against the counter and let it break into odd sized pieces.This candy is always met with excitement when I bring it to a gathering. I hope this helps anyone who wants to make this wonderfully addictive candy-16 Dec 2002

You must make these! Almond Chocolate Toffee Crunchies

A few Christmas’ ago, my sister was telling me about these cookies she made for a cookie exchange using saltine crackers. The moment she used the word saltines, she lost me. However, because she has good culinary taste buds (it must run in the family) I thought I would give it a go and make them for myself to try. All I have to say is that I’m a fool for waiting this long to make these yummy treats. Now I affectionately call them my “Holiday Crack”. As it already is, I’ve determined these will have to be my signature treat at the next cookie exchange. Who doesn’t love a cookie that taste like Almond Roca? Make these and I bet they’ll be yours too! I must warn you though.. these are high in butter, sugar, and chocolate. Can life get any better? Enjoy!

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To make the almond brittle, preheat the oven to 200C/180C Fan/Gas 200. Spread the flaked almonds evenly out on a baking tray lined with baking paper and toast in the oven for 5 minutes, until light golden-brown. Check them regularly and stir if necessary. Set aside.

Heat the sugar in a frying pan over a low heat without stirring until it has melted. When the caramel has turned golden-brown, carefully pour over the almonds to coat and leave to cool. (CAUTION: Caramel is very, very hot. Handle with care.) Once cold, break the caramel into shards.

Preheat the oven to 200C/180C Fan/Gas 6.

To make the chocolate fondants, brush the dariole moulds with melted butter in an upwards direction. Dust each mould with cocoa powder, to coat.

Melt the chocolate and butter together in a heatproof bowl set over a pan of gently simmering water (do not let the bottom of the bowl touch the water). Stir until the mixture is melted and thoroughly combined. Remove the bowl from the heat and allow to cool for around 10 minutes.

In a separate large bowl, whisk the eggs and sugar with an electric hand whisk until pale and thickened. Pour the melted chocolate into the egg mixture and fold to combine. Sift in the flour and fold it in.

Divide the mixture equally between the moulds. Place the fondants on a baking tray and bake for 8 minutes, or until the tops have formed a crust and they are just beginning to come away from the sides of their moulds. Leave to sit for 2 minutes before turning out.

Decorate each fondant with a few shards of almond brittle and serve with thick double cream.

Grandma Malek's Salted Chocolate Almond Brittle

1. Line a large rimmed baking sheet with parchment paper. In a medium saucepan, stir the sugar, corn syrup, and 1/4 cup water until all of the sugar looks wet. Cook over medium heat, stirring occasionally, until the syrup comes to a simmer, about 3 minutes. Cover and cook without stirring until the mixture thickens slightly, about 3 minutes more. Stir in the butter and salt. Increase heat to medium-high and cook gently, constantly stirring, until a candy or deep-fry thermometer registers about 290°, about 5 minutes.

2. Off heat, immediately mix in the almonds, baking soda, and vanilla (the mixture will bubble vigorously) and quickly mix to coat. Quickly pour the mixture onto the baking sheet. Using a butter knife or metal spatula, immediately spread the brittle to a relatively even layer that’s just under 1/4 inch thick.

3. While the brittle is still hot, scatter the chocolate chips on top. Let sit until the chocolate melts, 1 to 2 minutes. Using the back of a spoon, spread the chocolate over the brittle in an even layer. Sprinkle with the flaky salt. Let the brittle sit uncovered until it cools to room temperature, about 3 hours.

4. Break the brittle into irregular bite-size pieces. Serve with ice cream or just snack on it straight. Store any leftover brittle in an airtight container in the freezer for up to 3 months.

Chocolate Cake with Chocolate Almond Brittle

For Brittle: Line 13x9x2-inch baking pan with foil.

Melt chocolate in top of double boiler over simmering water, stirring until smooth.

Pour chocolate into prepared pan spread evenly. Sprinkle almonds over chocolate.

Refrigerate until chocolate sets, about 30 minutes. Break brittle into irregular shapes.

For Cake: Preheat oven to 350℉ (180℃).

Butter 9-inch-diameter springform pan with 2¾ inch-high sides.

Line bottom with parchment. Wrap ouside of pan with foil.

Melt chocolate in top of double boiler over simmering water, stirring until smooth. Set aside to cool.

Using elecric mixer, beat butter and ⅓ cup sugar in large bowl to blend.

Mix in cornstarch, espresso powder and salt.

Beat in egg yolds, 1 at a time. Mix in melted chocolate.

Using clean dry beaters, beat egg whites in another large bowl with ⅓ cup sugar until stiff but not dry.

Fold whites into chocolate mixture in 2 additions. Transfer to prepared pan.

Bake cake until set and tester inserted into center comes out with moist crumbs attached, about 50 minutes.

Cool cake completely on rack (cake may fall and appear cracked).

Refrigerate until well chilled, about 4 hours.

Preheat oven to 300 degrees.

Bake cake uncovered just until warm, about 20 minutes.

Cut around cake to loosen. Release pan sides. Cut warm cake into wedges. Garnish with pieces of brittle and serve.

Sweet & Salty

The coarse sea salt will really help enhance the flavors of the chocolate and nuts tremendously. I first heard of sprinkling salt over sweet foods like chocolate, I wondered how will that taste good. The salt works to bring out the bold and vibrant flavors of the chocolate. A little sprinkle of salt goes a long way in the flavor factor. You will be amazed at all the bold and rich new elements of flavors that come in to play.

Like what you see? Follow me on Facebook! Love this recipe? Leave a comment & 5-star rating right here! Make sure you don&rsquot miss new recipes by getting email updates!

Chocolate Almond Matzo Brittle

Makes not nearly enough to satisfy!

Prep Time: 15 minutes Bake Time: 15 minutes Cooling Time: At least 1 hour


4-6 sheets of matzo or about 40 saltines

2 sticks (1 cup) unsalted butter, cut into a few pieces

1 cup light brown sugar, packed

1/2 teaspoon vanilla extract

1 1/2 cups semisweet or bittersweet chocolate chips or cut up bars

1 cup toasted chopped nuts ( I used almonds)

The Recipe

1. Preheat oven to 350ºF. Line a large rimmed baking sheet with foil and then line just the bottom with parchment paper.

2. Place sheets of matzo on the lined sheet, breaking up the matzo to fill all the the little crevices between the larger sheets.

3. In a medium heavy saucepan over medium heat, melt the butter and brown sugar together and stir until the mixture begins to boil. Then cook it for 3 more minutes, stirring constantly. You'll see that it will thicken a bit as you cook it-that's good. Remove from the heat, stir in the vanilla and salt and then quickly pour over the matzo in the pan and spread it out evenly as it starts to harden almost immediately. An offset spatula is handy to use here but you could also use a knife or flat spatula as well.

4. Bake the sheet for about 10-15 minutes, till the mixture is bubbling all over and looks golden brown. You have to keep an eye on this. If it looks like the edges are getting too dark, knock the temperature down by 25º.

5. As soon as you take the pan from the oven, scatter the chocolate all over the top and let it stand for about 5 minutes. Then spread the chocolate evenly across the top. Next sprinkle the nuts across the top and if you like, add a little more sea salt, although if you're using saltines you probably don't need to.

6. Let the mixture cool completely, then peel away the parchment and foil, place the "cake" on a cutting board and chop into pieces. It's said that this will last for a week, but I can't imagine that happening!

Note: Recipe adapted from Smitten Kitchen who got it from David Lebovitz who adapted it from Marcy Goldman

Recipe Summary

  • 1 cup sugar
  • ½ cup light-colored corn syrup
  • ¾ cup coarsely chopped almonds, toasted
  • 1 tablespoon butter
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon salt
  • 1 teaspoon baking soda

Line a jelly-roll pan with parchment paper. Combine sugar and syrup in a 2-quart glass bowl. Microwave at HIGH 3 minutes (sugar mixture will be clear and bubbly). Stir in almonds. Microwave at HIGH 3 minutes or until mixture is a light caramel color, stirring every minute. Stir in butter, vanilla, and salt. Microwave at HIGH 1 1/2 minutes or until mixture is the color of peanut butter. Add baking soda, and stir until texture is foamy. Quickly pour mixture onto prepared pan. Spread to 1/4-inch thickness. Let stand 30 minutes. Break brittle into pieces, and store in an airtight container for up to a week.


  1. Cream butter, instant coffee powder, salt and almond extract gradually beat in sugar until light and fluffy.
  2. Mix in sifted flour and chocolate chips.
  3. Press into a jelly roll pan, and sprinkle with chopped almonds.
  4. Bake for 23-25 minutes at 375 degrees F.
  5. Cut while warm into bars, or cool and break into irregular pieces.

For the full recipe for almond brittle cookies, scroll to the bottom of this post.

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