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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