A Hines Family Recipe


  • 1 cup blanched slivered almonds
  • 1 cup butter
  • 1 1/4 cups white sugar
  • 2 tablespoons light corn syrup
  • 2 tablespoons water
  • 2 cups milk chocolate chips


  • Preheat oven to 375 degrees F (190 degrees C). Arrange almonds in a
    single layer on a baking sheet.
  • Toast in the preheated oven until lightly browned, approximately 5 minutes.
  • Line a jelly roll pan with foil.
  • In a heavy saucepan, combine butter, sugar, corn syrup, and water.
  • Cook over medium heat, stirring constantly, until mixture boils.
  • Boil, without stirring, to hard crack stage, 300 degrees F (150 degrees C).
  • Remove from heat.
  • Working quickly, stir in almonds, and pour mixture into foil lined jelly roll pan; tip pan from side to side to spread candy evenly in pan. Sprinkle chocolate chips over candy brittle. Let stand about 5 minutes, or until shiny and soft.
  • Spread chocolate evenly over candy. Cool to room temperature, then refrigerate for 1 hour.
  • Break into bite-size pieces.