Chocolate-Covered Almond Butter Brickle

• Vegetarian
• Gluten free

• Condiments

  • 1 cup Almond butter, crunchy
  • 3/4 cup Corn syrup, light

• Baking & Spices

  • 1 cup 60% cacao bittersweet chocolate baking chips
  • 1 tsp Almond extract
  • 1/2 tsp Baking soda
  • 3/4 cup Sugar

• Nuts & Seeds

  • 1/3 cup Almonds, toasted
  • 3/4 cup Coconut, Flaked

• Dairy

  • 7 1/2 tsp Butter, unsalted

• Liquids

  • 7 tsp Water

Found on tasteofhome.com

Description

Ingredients

• 1-1/2 teaspoons plus 2 tablespoons unsalted butter, divided
• 1 cup crunchy almond butter
• 1/2 teaspoon baking soda
• 1 teaspoon plus 2 tablespoons water, divided
• 3/4 cup sugar
• 3/4 cup light corn syrup
• 1 teaspoon almond extract
• 1 cup 60% cacao bittersweet chocolate baking chips
• 1/3 cup chopped almonds, toasted
• 3/4 cup flaked coconut

Directions

• Directions 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. Yield: about 1-3/4 pounds. Editors Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally. Originally published as Chocolate-Covered Almond Butter Brickle in Taste of Home December/January 2013, p73 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition