candy - Chocolate Almond Brittle

By tinathorn

Ingredients

• 1/2 lb. butter (2 sticks)
• 1 cup sugar
• 1/4 cup water
• 1 Tablespoon light corn syrup
• 1/2 pound (about 1-1/4 cups) slivered almonds (You may also use walnuts, pecans, etc.)
• 1 cup gluten-free milk chocolate morsels (or your favorite chocolate, chopped)

Details

Servings 8
Adapted from glutenfreerecipebox.com

Preparation

Step 1

Line a cookie sheet with aluminum foil or use non-stick cookie sheet; and set aside.
Melt butter with sugar, syrup and water in a non-stick frying pan on medium-high heat and stir. When the butter is melted, add the almonds. Bring to a boil.
Stir continuously until mixture thickens and turns to a caramel color. The almonds will brown a bit. This takes about 10 – 15 minutes. You will know when it is done when you really cannot stir it anymore, but it just moves about the pan as one piece.
Pour the mixture onto the cookie sheet and spread it as thin as possible.
While it is still hot, add chocolate morsels and spread evenly on top. It will melt as you are spreading it.
Place in the refrigerator to speed up cooling for about 10. Then let completely cool at room temperature.
Once cooled move to a chopping board. Using a butcher knife slice in long strips and then cut in smaller pieces.
Tips

Do not store in the refrigerator because the moisture changes the texture of the candy a little, though on hot days you may have no choice.