chocolate dipped almond brittle
250 g sugar
200 g liquid honey
100 g butter, room temperature
300 g almond, shaved
150 g dark lindt chocolate
put the sugar in a saucepan and melt while stirring. add honey and butter and cook on medium heat, stirring constantly, until you achieve one homogenic mixture. add the almonds. pour into a pan (lined with parchment) and let cool a little. then cut into bite sized squares, triangles or diamond shaped pieces. let cool completely.
for the chocolate cover, break the chocolate into pieces and melt slowly on very low heat. dip each piece of brittle into the liquid chocolate, shake off excess chocolate and put the pieces on a rack to harden. once hardened, they can be kept in an air-tight container for up to one week.
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