This quick candy is perfect to take to family gathering or to give as little gifts wrapped in cellophane envelopes that can be found in baking/craft stores.

Kathy Whyte/ WNBF News
Kathy Whyte/ WNBF News

Almond Brittle With Chocolate Bark (prep. time about 10 minutes before cooling to set.  Makes about 1 pound of candy)

1 C. granulated sugar

1 Tb. butter

½ C. corn syrup (you can use either light or dark)

1/8 tsp. salt

2 tsp vanilla

1 tsp. baking soda

1 C. slivered almonds

1 C. semi-sweet chocolate chips

½ C. white chocolate chips

1 Tb. Coarse sea salt

Cooking spray

Line a baking sheet with aluminum foil and coat with cooking spray. In a medium sauce pan, melt the butter.  Stir in the sugar, corn syrup, vanilla and salt.  As the sugar starts to simmer, stir in the baking soda.  Bring to a boil and boil for about five minutes, scraping the sugar crystals off the side of the pot occasionally.  Bring the syrup to 310 degrees on a candy thermometer or when forms a brittle string when a fork dipped into the syrup is pulled out.  Another test is if a drop of syrup in cold water forms a hard ball.  Remove from heat and stir in the almonds to coat.  Spread the brittle onto the greased baking sheet.  While that starts to set, melt the chocolate chips and white chocolate in separate bowls in the microwave.  Stir occasionally until the chips are all melted.  Spread the semi-sweet chocolate on the brittle. Spoon dollops of white chocolate randomly on the darker chocolate and swirl the white through the semi-sweet with a chopstick, skewer or toothpick. Sprinkle the top with the course sea salt. Refrigerate for at least a half hour to set the brittle and the chocolate.  When the candy has hardened, snap it into pieces.  Store in air-tight containers.  (I refrigerated the batch just to make sure the chocolate wouldn’t soften.)

*(When snapping the candy into pieces, you can wear latex gloves to keep your hands from getting greasy)*

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