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Prep 25min
Total1hr45min
Servings24
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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
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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.
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This delicate brittle is much easier and quicker to make than the traditional nut candy.
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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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