Food & Cooking Recipes Breakfast & Brunch Recipes Smoked Almond Toffee Brittle 4.0 (1) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Servings: 12 Top off pastry chef Mindy Segal's mouthwatering Banana Brioche Monkey Bread with this crunchy toffee brittle. Ingredients Nonstick cooking spray 6 tablespoons unsalted butter ½ cup sugar 2 ¼ teaspoons corn syrup 1 teaspoon coarse salt ½ teaspoon pure vanilla extract 12 ounces bittersweet chocolate 4 ounces milk chocolate 1 (9-ounce) can smoked almonds Directions Line two rimmed baking sheets with a nonstick baking mat. Spray baking mat and baking sheet with nonstick cooking spray; set aside. Melt butter in a large, heavy-bottomed saucepan. Add sugar, corn syrup, salt, vanilla, and 1 tablespoon water; stir to combine. Cook, stirring constantly, until mixture becomes amber in color, 3 to 4 minutes. Pour onto one of the prepared baking sheets and let set. Meanwhile, chop half of the almonds; set aside. Melt chocolate in a large, heat-proof bowl set over (but not touching) simmering water. Remove from heat. Remove toffee from baking sheet and chop. Add to bowl with melted chocolate along with chopped almonds; stir to combine. Evenly spread mixture onto second prepared baking sheet. Chop remaining almonds and any bits of salt remaining in can; sprinkle over brittle. Transfer to refrigerator and chill until set, about 1 hour and up to overnight. Rate it Print