Chocolate-Covered Almond Butter Brickle |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 28 |
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I love a soft brittle because the texture is wonderful and different, and the flavors remind me of a favorite candy bar. Ingredients:
1-1/2 teaspoons plus 2 tablespoons unsalted butter, divided |
1 cup crunchy almond butter |
1/2 teaspoon baking soda |
1 teaspoon plus 2 tablespoons water, divided |
3/4 cup sugar |
3/4 cup light corn syrup |
1 teaspoon almond extract |
1 cup 60% cacao bittersweet chocolate baking chips |
1/3 cup chopped almonds, toasted |
3/4 cup flaked coconut |
Directions:
1. Grease a 15-in. x 10-in. x 1-in. pan with 1-1/2 teaspoons butter. Place almond butter in a microwave-safe bowl; microwave, covered, at 50% power for 30-60 seconds or until softened, stirring once. In a small bowl, dissolve baking soda in 1 teaspoon water. Set aside almond butter and baking soda mixture.
2. In a large heavy saucepan, combine the sugar, corn syrup and 2 tablespoons water. Bring to a boil over medium heat, stirring constantly. Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook until a candy thermometer reads 240° (soft-ball stage), stirring occasionally, about 10 minutes. Add remaining butter; cook until candy thermometer reads 300° (hard-crack stage), stirring frequently, about 5 minutes longer.
3. Remove from the heat; stir in the softened almond butter, almond extract and dissolved baking soda. (Candy will foam.) Immediately pour into prepared pan. Spread to 1/4-inch thickness.
4. Sprinkle with chocolate chips; let stand until chocolate begins to melt. Spread evenly; sprinkle with almonds and coconut, pressing slightly to adhere. Cool slightly. Refrigerate for 1 hour or until chocolate is set.
5. Break candy into pieces. Store between layers of waxed paper in an airtight container. Yield: about 1-3/4 pounds.
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