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Joined Date: Feb 26, 2011
Reviewed Chocolate Almond Brickle
"Great recipe but I did need to do some adjusting. I now use 1 1/2 cups of nuts which seems to be just right. When the nuts are sprinkled on the bottom of the pan, they fall off when cut, making the candy unslightly. To solve this, mix the nuts into the butter and sugar mixture just before puring into the pan. It is important to use a candy thermometer and take the temp to exactly 280. I also line my pan with foil and butter the foil, which makes it easier to pull out and cut. Finally, 20 minutes in the fridge isn't long enough. 1 hour of chill time seems to be perfect. It is easy to cut into attractive squares using a sharp knife istead of breaking it apart. Toasting the nuts is definitely worth the extra time. I love the combination of the butter, brown sugar and almonds. It is really yummy, and the recipe is easy. Give it a try! "