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Chocolate Almond BrittleReport Violation
Other InfoCourse: Desserts
Cuisine: North American
Lee Ann Miller - Chocolate Almond Brittle from
1 1/2 sleeves Saltine crackers Preheat oven to 350° F. Spray a cookie sheet with non-stick spray.
1 cup butter
1 cup packed brown sugar
2 1/2 cups semi-sweet chocolate chips
1 cup chopped almonds, toasted and salted
Line crackers on cookie sheet close together salt side up. Melt butter and brown sugar in a medium pan on medium-high heat. Stirring often, heat the mixture for about 3-5 minutes until it turns into a nice caramel looking sauce. *Note: Do NOT use generic brown sugar.
Pour the sauce over the crackers until they are completely covered. Bake for 12-15 minutes.
Remove from oven and immediately sprinkle chocolate chips over the cookie sheet. Let chocolate set for 90 seconds.
Spread chocolate over the toffee mixture and top with nuts. Pat down nuts lightly into the wet chocolate.
Allow to completely cool before breaking toffee up in pieces. If you’re impatient or in a hurry put them in the freezer for 10 minutes. Enjoy!
1 1/2 sleeves Saltine crackers
Preheat oven to 350° F. Spray a cookie sheet with non-stick spray.