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Chocolate-dipped almond brittle
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Prep Time:
35 minutes
Cook Time:
Total Time:
35 minutes
Spread some holiday cheer with this festive chocolate-covered almond brittle.
Ingredients:
  • 110g slivered almonds
  • 330g caster sugar
  • Pinch of sea salt
  • 150g dark chocolate melts
Instructions:
  • Preheat the oven to 180C. Spread almonds on a baking tray and roast for about 5 minutes until they turn a light golden color. Allow them to cool before using.
  • Prepare a baking tray with a layer of baking paper. Spread almonds on the baking paper. In a saucepan over low heat, combine sugar, salt, and 1/2 cup (125ml) water. Stir for 3-5 mins until sugar dissolves. Increase heat to medium-high and boil without stirring for 15 mins or until golden and the sugar thermometer reads 150-155C for the hard crack stage. (To test if ready, let the bubbles settle and drop 1 tsp of toffee into a glass of ice water - it should harden immediately.)
  • Remove the pan from heat and let it rest for 1 minute to let bubbles settle. Gently pour the toffee over the almonds and let it cool completely. Once cooled, break the brittle into shards.
  • Prepare another baking tray by lining it with baking paper. Follow the packet directions to melt the chocolate. Dip pieces of almond brittle into the chocolate, letting the excess drip back into the bowl. Place the chocolate-coated brittle on the prepared tray. Let it sit at room temperature for 30 minutes or until the chocolate sets.

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