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  • 3 cups sliced almonds, divided
  • 4 sticks unsalted butter
  • 3/4 cup water
  • 1/2 teaspoon salt
  • scant 2 cups granulated sugar (I used 390 grams worth)
  • 2 tablespoons light corn syrup
  • 1 teaspoon baking soda
  • 12 ounces fine quality milk chocolate, chopped


  • Preheat oven to 350
  • Evenly spread 1 cup sliced almonds onto a baking sheet and place in the oven for 6-8 minutes until they turn a light brown, stirring occasionally, so they do not burn.
  • When done, cool and slightly crush the almonds. Set aside remaining almonds for use later on.
  • Cover a 10X15" pan with foil and set aside.
  • Place butter, water and salt in a large heavy bottomed saucepan - melt over medium heat.
  • Stir in sugar and corn syrup.
  • Attach a candy thermometer inside the pan and leave the heat on medium, bring to a boil without stirring.
  • When the temperature reaches 240 degrees, stir in the remaining 2 cups almonds.
  • Keep stirring until the temperature reaches 295 to 300 degrees.
  • Remove pan from heat and carefully stir in baking soda.
  • Working quickly, pour mixture into the prepared pan, gently pushing into the corners.
  • This will begin to set very fast so don't mess around too much.
  • After a couple minutes, sprinkle chopped chocolate over the top of the candy and let set for 5 minutes.
  • Using a small off-set spatula, spread the softened chocolate evenly over the top.
  • Sprinkle with the crushed almonds and let cool at room temperature for about 60 minutes.
  • Place in the refrigerator and let sit until the chocolate has set.
  • Break into chunks with a knife or your hands.
  • Makes about 3 1/2 pounds.

Categories: Brittle  Candy 

Author Credit: Culinary in the Desert

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