How can you resist an almond chocolate brittle? Please let me know how you do it, as I just can’t resist! Just consider that when I saw this recipe it mentions it as a cute Christmas gift…while I am still going to the beach. I prepared it the same day… and, as expected, I loved it.
I was captured by a post in Mammachechef blog. The only thing I’ve changed is tht I used almonds and hazelnuts and, being yet Summer, I put the brittle in the fridge to solidify. But it doesn’t change a thing as it is incredibly good!
This almond chocolate brittle isn’t easy to do, it is super super easy to prepare ;-)!
- 5 oz. peeled almonds and hazelnuts
- 3.5oz (a small bar) of bitter chocolate (70% cocoa)
- 1 tsp oil (avoid flavored and tasty oils)
- Turn on the oven to 356°F/180°C and cover a pan with parchment paper. Put almonds and hazelnuts there and toast them in the oven for about 15 min, or until lightly golden.
- Let them cool completely.
- Cover a plumcake pan with a stripe of parchment paper to make it easier for you to take the brittle out of it when solidified.
- Melt the chocolate in bain Mairie and add the oil. Mix well and add the almonds and hazelnuts. Mix well until all fruits are well covered by chocolate.
- Pour the mixture into the pan and put it into the fridge to solidify (during Winter it is not necessary).
- Take it out of the pan and with a sharp knife cut it in bars and…
- Buon appetito!