Microwaved Chocolate-Almond Brittle
makes 1 1/2 pounds
This variation on a classic peanut brittle is delicious but hard. Don’t give it to those with failing or baby teeth.
This recipe is part of the Barbara Kafka Dessert Anthology.
1 cup granulated sugar
1/2 cup light corn syrup
1/2 cup water
1 1/2 cups slivered almonds
1 ounce semisweet chocolate, grated
Vegetable oil, for baking sheet
prep: 20 minutes
total: 30 minutes
8-cup glass measure
microwave
microwave plastic wrap
spatula
large baking sheet
wooden mallet or rolling pin
airtight container
1. Combine sugar, corn syrup and water in an 8-cup glass measure. Cook, uncovered, at 100 percent power in a 650- to 700-watt microwave oven for 3 minutes.
2. Remove from oven and stir well. Stir in almonds. Cover tightly with microwave plastic wrap. Cook for 10 minutes.
3. Prick plastic to release steam and uncover. Stir in chocolate. Re-cover and cook for 5 minutes.
4. Prick plastic to release steam. Lightly coat a spatula and a large baking sheet with oil. Remove syrup from oven and uncover carefully. Pour mixture onto baking sheet. With a greased spatula, spread out almond mixture into 1 1/4-inch thick layer distributing the almonds evenly. Let harden.
5. When brittle is cool, break into chunks with a wooden mallet or rolling pin. Store in an airtight container.
