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Almond chocolate brittle

Almond chocolate brittle

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)


  1. 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.
  2. Let them cool completely.
  3. 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.
  4. 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.
  5. Pour the mixture into the pan and put it into the fridge to solidify (during Winter it is not necessary).
  6. Take it out of the pan and with a sharp knife cut it in bars and…
  7. Buon appetito!

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