CHOCOLATE-COVERED ALMOND BUTTER BRICKLE

Chocolate-Covered Almond Butter Brickle image

Provided by Taste of Home

Time 30m

Yield about 1-3/4 pounds.

Number Of Ingredients 10

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 sweetened shredded coconut

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.

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