Make Ahead

Chocolate-Drizzled Lace Brittle

Prep Time: 25 Minutes Start to Finish: 1 Hour 55 Minutes 24 pieces

1 Heat oven to 375°F (350°F for dark or nonstick pan). Line cookie sheet with cooking parchment paper.

2 In 2-quart saucepan, melt butter over medium heat. Stir in sugar and corn syrup. Reduce heat to medium-low. Heat to boiling, stirring constantly, until sugar is dissolved. Remove from heat. Stir in flour, almonds and vanilla until blended. Quickly spread mixture into 11x10-inch rectangle on cookie sheet.

3 Bake 10 minutes or until brittle spreads thin and is deep golden brown. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.

4 In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring once, until chips are softened and can be stirred smooth. Spoon melted chocolate into small resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Squeeze bag to drizzle chocolate over brittle. Let stand 1 hour or until chocolate is firm. Break into irregular pieces. Store in tightly covered container up to 2 weeks.

1 Piece:Calories 90; Total Fat 4.5g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 5mg; Sodium 20mg; Total Carbohydrate 11g (Dietary Fiber 0g); Protein 1g Exchanges: ½ Starch, 1 Fat Carbohydrate Choices: 1

Festive Touch Keep this easy-to-make treat on hand for when unexpected guests stop in. Used to garnish eggnog, ice cream or cake with whipped cream, it can make almost anything seem special!

Kitchen Secrets This delicate brittle is much easier and quicker to make than the traditional nut candy.

Chocolate-Drizzled Lace Brittle