Best 2 Chocolate Covered Almond Butter Brickle Recipes
Indulge in a delightful culinary journey with our tantalizing Chocolate-Covered Almond Butter Brittle, a symphony of flavors that will tantalize your taste buds. This delectable treat combines the richness of chocolate, the nutty goodness of almond butter, and the crisp crunch of homemade brittle, creating an irresistible confection that is perfect for any occasion.
For those seeking a delightful sweet treat, our Chocolate-Covered Almond Butter Brittle recipe offers a straightforward guide to creating this decadent delight. With step-by-step instructions and a list of readily available ingredients, you'll be able to whip up this irresistible treat in no time.
If you're craving a delicious snack that packs a punch of flavor, our Almond Butter Brittle recipe is sure to satisfy your cravings. This recipe showcases the harmonious blend of almond butter, sugar, and butter, resulting in a crispy and addictive brittle that will leave you craving more.
For those with a sweet tooth and a penchant for chocolate, our Chocolate-Covered Almond Butter Brittle Bark recipe is a must-try. This recipe elevates the classic brittle by coating it in a layer of rich and velvety chocolate, creating a delightful combination of textures and flavors that will leave you utterly satisfied.
With its detailed instructions, helpful tips, and vibrant photography, this article provides everything you need to create these delectable treats. Whether you're a seasoned baker or a novice in the kitchen, you'll find the perfect recipe to satisfy your sweet cravings and impress your loved ones.
CHOCOLATE-COVERED ALMOND BUTTER BRICKLE
I love a soft brittle because the texture is wonderful and different. The flavors in this one remind me of a favorite candy bar. -JoAnn Belack, Bradenton, Florida
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 1-3/4 pounds.
Number Of Ingredients 10
Steps:
- Grease a 15x10x1-in. pan with 1-1/2 teaspoons butter. Place almond butter in a microwave-safe bowl; microwave, covered, at 50% power 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., In a large heavy saucepan, combine 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 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. , Remove from 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-in. thickness., 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 1 hour or until chocolate is set. , Break candy into pieces. Store between layers of waxed paper in an airtight container.
Nutrition Facts :
CHOCOLATE COVERED ALMOND BUTTER BRICKLE RECIPE - (4.5/5)
Provided by Nicole S
Number Of Ingredients 10
Steps:
- 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. 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. 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. 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. Break candy into pieces. Store between layers of waxed paper in an airtight container. Yield: about 1 3/4 pounds.
Tips:
- To make the almond butter brickle, use a heavy-bottomed saucepan to prevent burning. Stir the mixture constantly to ensure even cooking.
- When pouring the brickle onto the baking sheet, work quickly to spread it out evenly before it hardens. If the brickle becomes too thick, it will be difficult to break into pieces.
- To make the chocolate coating, use a double boiler or microwave to melt the chocolate. This will help prevent the chocolate from seizing or burning.
- When dipping the brickle pieces into the chocolate, use a fork to hold them. This will help prevent your fingers from getting messy.
- Place the chocolate-covered brickle pieces on a parchment paper-lined baking sheet to set. This will help prevent them from sticking to the pan.
- Store the chocolate-covered almond butter brickle in an airtight container at room temperature for up to 2 weeks.
Conclusion:
Chocolate-covered almond butter brickle is a delicious and easy-to-make treat that is perfect for any occasion. With its sweet and salty flavor, this candy is sure to be a hit with everyone who tries it.
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