This is a Christmas tradition around our place… let me start by saying that I’m not, by any stretch of the imagination a home maker! I am not a baking, cooking guru, not really my style… I do however have a couple of tricks up my sleeve to make it look like I rock the kitchen!
I’m sharing one of these secrets with you… yep, I’m feeling extra giving this year! How to make candy brittle to die for! No thermometer, no science degree and no protective clothing. Well, you should wear some kind of clothing… just not a lab coat. Oh boy that went south, back to the brittle!
I’ve had people say a quick hello to me then ask, “did you bring your brittle”? Really, hello to you too! Some open it straight away to taste and some say, “I’m saving this and hiding it from my family”. It’s funny all of the different reactions, but one thing is consistent, everyone loves it!
It makes the prefect little homemade gift! Oh and it’s very healthy and fat free! NOT!
Here is the VERY complicated recipe:
~ 1 cup butter (salted)
~ 1 cup of sugar (white)
*please note that I doubled the recipe for this demonstration.
Melt them together, boil approximately 8 – 10 minutes on medium heat stirring constantly. *Note, if you double the batch you will need to extend the cooking time a bit. The colour of the candy should be a brownish pinky colour… no need for a candy thermometer.
Remove from heat and add (immediately)
~ 1 1/2 bags of slivered almonds (this double batch took 3/4 bag of 170g) then spread on a cookie sheet right away, cool brittle in your fridge, it will begin hardening right away.
While the brittle is cooling…
Heat 1/2 bag of chocolate chips (100% milk chocolate) then spread over cooled brittle. Sprinkle remaining almonds over chocolate.
This is where you could get very creative… I drizzle the chocolate, then drizzle white chocolate… you could do all white and sprinkle crushed candy cane on that… sky is the limit!