Chocolate Almond Brittle
1 cup sugar
1/2 cup light corn syrup
1/8 teaspoon salt
1 cup coarsely chopped almonds
1 tablespoon butter
1 teaspoon vanilla extract
1-1/2 teaspoons baking soda
3/4 pound dark or milk chocolate confectionery coating
In a 1-1/2-qt. microwave-safe bowl, combine sugar, corn syrup.
Microwave on high for 4 minutes.
Stir in almonds; microwave on high for 4 minutes.
Add the butter and vanilla; microwave on high for 1-1/2 minutes.
Stir in baking soda.
As soon as the mixture foams, quickly pour onto a greased metal baking sheet.
Break into 2-in. pieces.
Melt chocolate coating in a double boiler or microwave.
Dip one side of brittle in chocolate and place on waxed paper to harden.
Store in an airtight container.
Yield: about 1 pound.