This brickle is another crowd favorite. I usually make two batches of it separately. This year I doubled the recipe and made both at the same time.
The recipe comes from one of those minimags you find at the grocery store checkout, touting delicious baked goods and holiday recipes. The only change is that I've always used semisweet chocolate chips instead of milk chocolate chips.
Almond Brickle (Nestlé, 1991)
1¼ cup toasted almonds, coarsely chopped
1 cup (2 sticks) butter
1½ cups firmly packed brown sugar
One 11½-oz. pkg. (2 cups) Nestlé Toll House milk chocolate morsels
Sprinkle almonds over bottom of well-greased 13x9-inch baking pan; set aside. In large heavy-gauge saucepan over medium heat, melt butter. Stir in brown sugar until dissolved. Bring to a boil, stirring constantly. Boil 7 minutes, stirring constantly. Pour over almonds. Cool 5 minutes. Sprinkle milk chocolate morsels on top. Let stand 5 minutes or until morsels become shiny and soft; spread evenly over top. When cool, refrigerate 20 minutes to set chocolate. Break into 1½-inch pieces.