This is easy to make and makes a lot. This will fill a 17 x 11 jelly roll pan.
CHOCOLATE ALMOND BRITTLE
1 cup(s) BUTTER
1 1/4 cup(s) SUGAR
1/4 cup(s) WATER
2 tablespoon(s) CORN SYRUP; Light.
2/3 cup(s) ALMONDS; Blanched, Finely Chopped.
1/2 teaspoon(s) VANILLA
1 cup(s) CHOCOLATE CHIPS
1/4 cup(s) ALMONDS; Blanched, Finely Chopped.
Generously butter a jelly roll pan.
I use a 17 x 11 pan.
In a medium saucepan melt butter over medium heat.
Add sugar, water and corn syrup.
Cook stirring constantly until temperature reaches hard crack stage.
Stir in 2/3 cup almonds and vanilla.
Pour into prepared pan and spread out in pan.
Let stand 1 minute and sprinkle with chocolate chips.
Allow chocolate to set there to melt for 2 to 3 minutes.
Spread out melted chocolate over candy and sprinkle with remaining 1/4 cup chopped almonds.
Allow chocolate to set and break into pieces.
Store brittle in an air tight container.