From the ALMOND BOARD OF CALIFORNIA
Makes 36 servings
This holiday brittle has it all…toasted almonds with caramelized white chocolate to create a decadent dessert!
8 ounces superfine granulated sugar
2 ounces glucose or light corn syrup
1/4 teaspoon salt
2 ounces water
2 ounces unsalted butter, softened
1 teaspoon baking soda
8 ounces skin-on whole California almonds
FOR CARAMELIZED WHITE CHOCOLATE
8 ounces Belgian white chocolate, cut into chunks
FOR THE BRITTLE
1.In a heavy saucepan, combine the sugar, glucose, salt, and water and bring them to a boil over medium-high heat.
2.Stir until the sugar dissolves.
3.Heat the sugar mixture to 302 degrees F.
4.Remove from the heat and immediately add the butter and baking soda.
5.Mix until the butter is combined and add the almonds.
6.Spread the mixture out on a sheet pan lined with a silicone mat.
7.Let it cool completely.
FOR THE CHOCOLATE
1.Preheat the oven to 220 degrees F.
2.Place the chocolate in a Pyrex dish.
3.Place it in the oven.
4.Stir the chocolate every 10 minutes until it has begun to caramelize.
5.Do not burn the chocolate.
6.This should take about 1 hour.
7.Let the chocolate cool to room temperature.
TO TEMPER THE CHOCOLATE
1.Melt 6 ounces of the caramelized white chocolate in a plastic bowl in 30-second intervals in the microwave, until the temperature reaches almost 105 degrees F.
2.Stir after each 30 seconds.
3.When the temperature is close to 105 degrees, lower the cooking time to 15 seconds.
4.Do not overheat the chocolate or it will seize.
5.Add the remaining 2 ounces chocolate to the bowl and stir until the temperature is 82 degrees F.
7.The chocolate is ready to spread on the brittle.
8.Spread the caramelized chocolate on top of the brittle. When the chocolate is set, break the brittle into desired sized pieces.
Find this recipe and more holiday treats at almonds.com