If anything makes me think of holiday baking, it's this recipe for Almond Brittle that I've been making with my family for years. It's loaded with butter and sugar and topped with chocolate and nuts. I try not to think about the calories because it's seriously like crack. I cannot stop eating it.
For those of you living on the East Coast, isn't it crazy how nice the weather has been? I spent a lot of time outside this past weekend going on runs, as I'm trying to take advantage of exercising outdoors before I become an Eskimo in my apartment for the winter. Happy Monday!
- 1 c. Butter
- 1 c. sugar
- 1 c. sliced almonds
- 1 bag chocolate chunks or morsels
- 1 1⁄2 c. finely crushed pecans
On medium heat, stirring constantly, melt butter, sugar, and almonds until mixture becomes thick and caramel colored. Heat until just before mixture starts smoking & slightly burning.
Rapidly pour on ungreased cookie sheet & spread thinly. Place chocolate pieces on top & when melted slightly spread evenly. Top with walnuts. Cool & break into pieces. Delicioso