Recipes Toasted Almond Brittle with Caramelized White Chocolate Developed by Chef Richard Cusick on behalf of Almond Board of California. Difficulty Hard Ingredients Serves: 36 Preparation Method for the Brittle In a heavy saucepan, combine the sugar, glucose, salt, and water and bring them to a boil over medium-high heat. Stir until the sugar dissolves. Heat the sugar mixture to 302 degrees F. Remove from the heat and immediately add the butter and baking soda. Mix until the butter is combined and add the almonds. Spread the mixture out on a sheet pan lined with a silicone mat. Let it cool completely. Method for the Chocolate Preheat the oven to 220 degrees F. Place the chocolate in a Pyrex dish. Place it in the oven. Stir the chocolate every 10 minutes until it has begun to caramelize. Do not burn the chocolate. This should take about 1 hour. Let the chocolate cool to room temperature. To Temper the Chocolate Melt 6 ounces of the caramelized white chocolate in a plastic bowl in 30-second intervals in the microwave until the temperature reaches almost 105 degrees F. Stir after each 30 seconds. When the temperature is close to 105 degrees, lower the cooking time to 15 seconds. Do not overheat the chocolate or it will seize. Add the remaining 2 ounces chocolate to the bowl and stir until the temperature is 82 degrees F. The chocolate is ready to spread on the brittle. Spread the caramelized chocolate on top of the brittle. When the chocolate is set, break the brittle into desired sized pieces. Nutritional Info Per Serving Name Amount Calories 110 Fat 6 g Saturated Fat 2 g Mono Fat 3 g Poly Fat 1 g Protein 2 g Carbohydrates 13 g Fiber 1 g Cholesterol 5 mg Sodium 50 mg Calcium 30 mg Magnesium 18 mg Potassium 63 mg Vitamin E 2 mg Did you know? In addition to almonds being a delicious ingredient in our recipes they’re also heart healthy, gut healthy, and full of vitamins and nutrients - explore Health & Nutrition to learn more. Not only that, almond farmers are dedicated to sustainability - find out how they’re Growing Good.