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Milk Chocolate-Covered Almond Brittle recipe

Crunchy almond brittle covered in creamymilk chocolate.

Recipe: Milk Chocolate-CoveredAlmond Brittle

1/2 cup water2 cups granulated sugar6 tablespoons light corn syrup4 teaspoons baking soda3/4 teaspoon salt2 cups whole natural almonds, toastedand chopped coarse1 (6-ounce) package milk chocolate chocolatechips (1 cup)

  • Butter a large baking sheet and a metalspatula.
  • In a large saucepan combine water, sugar,and corn syrup; bring to a boil overmedium-high heat, stirring until sugar is dissolved. Boil syrup,without stirring, until it registers 310°F(155°C) on a candy thermometer. Removefrom heat. Add baking soda and salt, working quickly, stiruntil syrup foams and thickens. Quickly stirin almonds and pour mixture onto preparedbaking sheet, spreading with prepared spatula.
  • Cool brittle 5 minutes and sprinkle chocolateevenly over. Let chocolate melt, about5 minutes, and spread with a clean spatula. Refrigeratebrittle on baking sheet until chocolate hardens.
  • Loosen brittle from bakingsheet and break into pieces. Transferbrittle to airtight container.

    Makes about 1 1/2 pounds.

    Chocolate Covered Almonds- شوكلاته باللوز

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    Easy Toffee Recipe – Saltines are topped with a sweet brown sugar syrup, baked, then smothered in chocolate in this easy toffee.

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