Double Almond Brittle
Ingredients
- 1 tablespoon soft butter for greasing pan
- 1-7 oz box Odense Marzipan
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1/4 teaspoon salt
- 1 cup sliced almonds
- 3 tablespoons unsalted butter, cut into pieces
- 1 teaspoon baking soda
- 1 cup mini chocolate chips
- 1/3 cup finely chopped almonds
Odense Marzipan gives this scrumptious brittle a nice contrast in texture. It makes great hostess gifts!
Time
30 minutes to assemble
3 hours to harden
3 hours to harden
Yield
30 oz or 20-1.5 oz servings
Directions
- Grease a large cookie sheet or 9" X 13" pan with butter.
- Dice Marzipan and sprinkle onto cookie sheet.
- Add sugar, corn syrup, water and salt to a medium size, heavy bottomed saucepan. Cook over a medium heat until sugar is dissolved, occasionally stirring gently with a heat proof spatula or wooden spoon.
- Add a candy thermometer (don't let tip touch the bottom of the pan) and stir until temperature reaches 260°F. Add almonds and continue to cook until temperature reaches 300°F.
- Immediately remove saucepan from heat and add butter and baking soda. Stir until butter is melted. At once, pour brittle over the Marzipan, spreading out with spatula.
- Sprinkle with chocolate chips and let stand until chips start to melt. Spread chocolate across candy. Sprinkle with chopped almonds and let cool on a wire rack.
- When brittle is hardened, break it into bite size pieces. Store in an airtight container between wax paper in the refrigerator.