Food Dark Chocolate Almond Brittle Elsie Larson and Emma Chapman of the blog A Beautiful Mess share this sinfully good holiday candy recipe. Adding almond butter makes the candy a bit softer and more flaky than traditional brittle. By Midwest Living editors Midwest Living editors Midwest Living's experienced editors create best-in-class travel, lifestyle, food, home and garden content you won't find anywhere else. We're loudly, proudly Midwestern, and we're passionate about helping our audience explore and create through award-winning storytelling. Midwest Living's Editorial Guidelines Published on October 25, 2016 Print Share Hands On Time: 45 mins Total Time: 1 hr Yield: 3 to 4 cups broken almond brittle pieces Ingredients 1 ¾ cups granulated sugar 1 cup light corn syrup ½ cup water ½ teaspoon vanilla extract 2 cups almonds ¼ cup almond butter (or Maple Almond Butter, such as Justin's) ½ cup dark chocolate chips 1 teaspoon olive or vegetable oil 1 tablespoon coarse grain sea salt Directions In a large pot, stir together sugar, corn syrup and the water. Bring to a boil; continue boiling at a steady rate without stirring until mixture reaches 280° to 290°, about 5 to 10 minutes. As soon as the mixture reaches temperature, remove it from the heat. Immediately stir in the vanilla and chopped almonds, followed by the almond butter. Using two forks to help, spread mixture onto a baking sheet lined with nonstick foil, a silicone baking mat or very well-greased heavy-duty foil. Let cool until firm. Meanwhile, heat the chocolate and canola oil in the microwave, stirring every 30 seconds until melted. Carefully invert brittle so flat side faces up. Spread chocolate on top. Sprinkle with coarse or flaky sea salt. Let set before chopping or breaking into pieces. Store in the refrigerator. Print