INGREDIENTS

INSTRUCTIONS

Butter a large baking sheet and a metal spatula.  In a heavy 5-6 quart
saucepan combine water, sugar, and corn syrup and  bring to a boil over
moderately high heat, stirring until sugar is  dissolved. Boil syrup,
without stirring, until it registers 310F. on a  candy thermometer.
Remove pan from heat (syrup will be very hot). Carefully add baking
soda and salt and, working quickly, stir until syrup foams and
thickens. Stir in almonds and pour mixture onto prepare baking sheet,
spreading with prepared spatula.  Cool brittle 5 minutes and sprinkle
chocolate evenly over it. Let  chocolate melt, about 5 minutes, and
spread it with a clean spatula.  Chill brittle on baking sheet until
chocolate hardens. Loosen brittle  with a clean spatula from baking
sheet and, holding brittle  underneath with palms of hands to avoid
smearing chocolate, drop from  height of a few inches onto work surface
to break into pieces.  Transfer brittle, separating it with layers of
wax paper, to airtight  container. Brittle keeps, covered and chilled,
2 weeks.  Makes about 1 1/2 pounds.  Gourmet December 1994  Converted
by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 3564
Calories From Fat: 1205
Total Fat: 143.9g
Cholesterol: 0mg
Sodium: 6876mg
Potassium: 1976mg
Carbohydrates: 559.8g
Fiber: 30.1g
Sugar: 514.1g
Protein: 58.1g