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Chocolate-Drizzled Lace Brittle

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  • Prep 25 min
  • Total 1 hr 45 min
  • Servings 24
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Treat your guests with this chocolate-drizzled lace brittle – a perfect dessert.
Updated Dec 12, 2011
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Ingredients

  • 1/4 cup butter or margarine
  • 1/2 cup sugar
  • 1/4 cup light corn syrup
  • 1/3 cup Gold Medal™ all-purpose flour
  • 1/2 cup finely chopped almonds
  • 1 teaspoon vanilla
  • 1/2 cup semisweet chocolate chips
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 375°F (350°F for dark or nonstick pan). Line cookie sheet with cooking parchment paper.
  • 2
    In 2-quart saucepan, melt butter over medium heat. Stir in sugar and corn syrup. Heat to boiling over medium-low heat, stirring constantly, until sugar is dissolved. Remove from heat. Stir in flour, almonds and vanilla until blended. Quickly spread mixture into 11x10-inch rectangle on cookie sheet.
  • 3
    Bake 10 minutes or until brittle spreads thin and is deep golden brown. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
  • 4
    In small resealable freezer plastic bag, place chocolate chips; seal bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over brittle. Let stand 1 hour or until chocolate is firm. Break into irregular pieces.

Tips from the Betty Crocker Kitchens

  • tip 1
    This delicate brittle is much easier and quicker to make than the traditional nut candy.

Nutrition

Nutrition Facts

Serving Size: 1 Serving
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
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