Soy-Free Almond Covered Chocolate Brittle
Indulge in the perfect balance of crunchy and decadent with this Soy-Free Almond Covered Chocolate Brittle, a delightful treat that's both allergen-conscious and irresistibly delicious. Crafted with a rich caramel base of granulated sugar, unsalted butter, and light corn syrup, this brittle reaches the ideal hard crack stage for that signature crisp texture. Whole almonds add a nutty crunch, while a generous layer of velvety soy-free dark chocolate takes this confection to the next level of indulgence. Perfect for gifting, snacking, or dazzling at dessert tables, this homemade brittle comes together in just 35 minutes and is naturally free of soy, making it a crowd-pleaser for all. Break it into bite-sized pieces and enjoy a sweet snack that’s as elegant as it is easy to make!
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Ingredients
- 1 cup granulated sugar
- 0.5 cup light corn syrup
- 0.5 cup unsalted butter
- 1 teaspoon vanilla extract
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup whole almonds
- 1 cup dark chocolate chips (soy-free)
Directions
Step 1
Line a baking sheet with parchment paper and set aside.
Step 2
In a medium-sized saucepan, combine the granulated sugar, light corn syrup, and unsalted butter. Cook over medium heat, stirring constantly until the mixture comes to a boil.
Step 3
Once the mixture is boiling, attach a candy thermometer to the side of the pan and continue to cook, without stirring, until it reaches 300°F (hard crack stage). This will take about 10-15 minutes.
Step 4
Remove the saucepan from heat and quickly stir in the vanilla extract, baking soda, and salt until well combined.
Step 5
Immediately stir in the whole almonds, ensuring they are evenly distributed throughout the mixture.
Step 6
Quickly pour the hot brittle mixture onto the prepared baking sheet, spreading it evenly with a spatula.
Step 7
Allow the brittle to cool for about 10 minutes, then sprinkle the dark chocolate chips evenly over the top.
Step 8
Wait about 2 minutes for the chocolate chips to soften, then spread the melted chocolate over the brittle with a spreader or knife.
Step 9
Cool the almond-covered chocolate brittle completely at room temperature, or place it in the refrigerator for quicker cooling.
Step 10
Once set, break the brittle into pieces and serve.
Nutrition Facts
| Serving size | (764.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3450.1 |
| Total Fat 190.0g | 0% |
| Saturated Fat 73.5g | 0% |
| Cholesterol 124mg | 0% |
| Sodium 1246.2mg | 0% |
| Total Carbohydrate 447.8g | 0% |
| Dietary Fiber 33.5g | 0% |
| Total Sugars 391.3g | |
| Protein 45.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 552.6mg | 0% |
| Iron 21.5mg | 0% |
| Potassium 2301.0mg | 0% |
Source of Calories