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Chocolate and peanut butter almond brittle
Photo by Gina Moore
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Made for giving
For additional recipes that make great holiday gifts, click here.
Photo by Gina Moore/Page design by Sharri Harris Wolfgang
Makes about 3 cups
2½ cups almonds, toasted
½ teaspoon cinnamon
¼ teaspoon cayenne pepper
3 cups sugar
1½ cups water
1¾ cups chocolate morsels/chips (semisweet or bittersweet)
½ cup peanut butter morsels/chips
Spray a large baking sheet with cooking spray, and set aside. In a medium bowl, combine toasted almonds, cinnamon and cayenne pepper. Set aside.
Spray inside of a medium, heavy-bottomed saucepan with cooking spray; add sugar and water. Over medium-high heat, stir and bring to a boil. Stop stirring; cover, and cook 3 minutes over medium heat. Uncover, and reduce heat to medium-low. Cook until sugar is a light-amber color, 7–10 minutes. Watch closely to ensure sugar does not boil up and out of pan; if mixture starts to boil too high, lower heat or remove from heat for a few seconds. (Note: Handle hot sugar carefully to avoid burns.)
Stir almonds into sugar mixture, and mix thoroughly. Immediately pour onto baking sheet. Using a buttered spatula, spread the mixture thinly, so nuts are a single layer. Let rest 2 minutes. Sprinkle mixture all over with chocolate morsels, and let rest an additional 5 minutes. Using a clean spatula, spread chocolate evenly, and sprinkle with peanut butter morsels. Cool completely, and break into pieces.