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vintage almond chocolate chip brittle in glass jar

Salted Almond Chocolate Brittle (Vintage Holiday Recipe)

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A heritage PA Dutch holiday recipe for buttery almond brittle. Featuring a unique double-layer chocolate technique and finished with flaky sea salt for a perfect old-fashioned holiday treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Candy Base
  • 1 3/4 cups almonds toasted and divided
  • 1/2 cup butter or margarine (Oleo)
  • 1 3/4 cups granulated sugar
  • 3 Tbsp light corn syrup
  • 3 Tbsp water
  • 1/4 tsp fine kosher salt
Toppings
  • 1 1/2 cups semi-sweet chocolate chips divided
  • 1 pinch flaky sea salt

Equipment

13x9-inch baking pan
Candy Thermometer
Candy Thermometer
Sauce Pan
Heavy Bottom Sauce Pan
Kitchen Scale
Digital Kitchen Scale

Method
 

  1. Grease a 13x9-inch pan and sprinkle 1/2 cup of chocolate chips across the bottom.
  2. Toast almonds at 350°F (175°C) for 7 minutes; set aside.
  3. Melt butter in a heavy saucepan; stir in sugar, corn syrup, water, and kosher salt.
  4. Boil over medium heat until a candy thermometer reads 300°F (Hard Crack stage).
  5. Remove from heat, stir in half the almonds, and pour immediately into the prepared pan.
  6. Top with remaining almonds, remaining chocolate chips, and flaky sea salt. Score and let cool.

Nutrition

Calories: 210kcalCarbohydrates: 26gProtein: 3gFat: 12g

Notes

Salted Almond Brittle Tips & Expert Strategy

TEXTURE & SNAP: This holiday brittle must reach exactly 300°F to achieve the proper hard-crack snap. Anything less will result in a tacky, chewy texture that sticks to the teeth.
HUMIDITY WARNING: Making candy on a very humid or rainy day can affect the setting process. For the best results, choose a dry day for your holiday candy making.
THE MELLOWING EFFECT: While delicious warm, the flavor of the toasted almonds deeply permeates the buttery candy after sitting in a tin for 24 hours.
PROFESSIONAL FINISH: Use a high-quality flaky salt like Maldon for the topping. It provides the perfect saline crunch to balance the rich, dark caramel notes of the brittle.

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