I love this soft brittle because the texture is wonderfully different, and the flavors remind me of a favorite candy bar.
—JOANN BELACK BRADENTON, FL
PREP: 10 MIN. • COOK: 20 MIN. + CHILLING • MAKES: ABOUT 1 3/4 POUNDS
1 1/2 teaspoons plus 2 tablespoons unsalted butter, divided
1 cup crunchy almond butter
1/2 teaspoon baking soda
1 teaspoon plus 2 tablespoons water, divided
3/4 cup sugar
3/4 cup light corn syrup
1 teaspoon almond extract
1 cup 60% cacao bittersweet chocolate baking chips
1/3 cup chopped almonds, toasted
3/4 cup flaked coconut
1. Grease a 15x10x1-in. pan with 1 1/2 teaspoons butter. Place the almond butter in a microwave-safe bowl; microwave, covered, at 50% power for 30-60 seconds or until softened, stirring once. In a small bowl, dissolve baking soda in 1 teaspoon water. Set aside almond butter and baking soda mixture.
2. In a large heavy saucepan, combine sugar, corn syrup and 2 tablespoons water. Bring to a boil over medium heat, stirring constantly. Using a pastry brush dipped in water, wash down sides of the pan to eliminate sugar crystals. Cook until a candy thermometer reads 240° (soft-ball stage), stirring occasionally, about 10 minutes. Add remaining butter; cook until candy thermometer reads 300° (hard-crack stage), stirring frequently, about 5 minutes longer.
3. Remove from heat; stir in the softened almond butter, almond extract and dissolved baking soda. (Candy will foam.) Immediately pour into prepared pan. Spread to 1/4-in. thickness.
4. Sprinkle with chocolate chips; let stand until chocolate begins to melt. Spread evenly; sprinkle with almonds and coconut, pressing slightly to adhere. Cool slightly. Refrigerate 1 hour or until chocolate is set.
5. Break candy into pieces. Store between layers of waxed paper in an airtight container.
NOTE To toast nuts, spread in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.