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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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From The Little Black Book of Chocolate. Haven't made this yet myself, so I just estimated on the time. Cooking time is setting time. No baking involved but you will need a candy thermometer. Put pieces into decorative clear bags tied with ribbon for a Christmas stocking stuffer. Ingredients:
1 cup sugar |
1/2 cup unsalted butter |
1/4 teaspoon salt |
1/4 cup water |
1 cup nuts, chopped, divided |
6 ounces semisweet chocolate |
Directions:
1. Grease a 15 X 10 cookie sheet and set aside.
2. Place sugar, butter, salt and water in heavy saucepan. Cook over medium heat, stirring, until mixture reaches soft-ball stage (234F-240F on candy thermometer).
3. Stir in 1/2 cup nuts and pour onto prepared cookie sheet. Spread with greased spatula to about 1/4 thickness and set aside until cool.
4. Place chocolate in heavy saucepan and cook over low heat until melted. Spread melted chocolate over cooled nut mixture. Sprinkle with remaining 1/2 cup nuts.
5. Set aside until chocolate is firmly set.
6. Break into pieces as you would peanut brittle.
7. Store in airtight container.
8. NOTE: You may even want to drizzle some melted white chocolate or sprinkle red or green sprinkles for serving during the holidays.
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