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Brittle, Butter Crunch (D)
Source: AOL cooking club
Yield: 1 13"x9" pan:

1 cup butter
1-1/4 cups sugar
2 tablespoons light corn syrup
2 tablespoons water
1 teaspoon vanilla
2 cups finely chopped toasted almonds
6 ounces semisweet chocolate pieces

Melt butter in a heavy 3 litre saucepan over low heat. Add sugar, corn syrup, and water. Cook over medium heat, stirring constantly, until mixture reaches hard crack stage, (300°F on a candy thermometer).

Remove from heat. Stir in vanilla. Stir in toasted almonds. Spread mixture into a buttered 13"x9" pan. Let stand 5 minutes. Sprinkle with chocolate pieces. When chocolate is melted, spread evenly over candy. Let cool completely. When chocolate is set, break into pieces.

Posted by Faygie

Nutritional Info Per Serving: N/A