Chocolate Almond Brittle

1 cup sugar
1⁄2 cup light corn syrup
1⁄8 teaspoon salt
1 cup coarsely chopped almonds
1 tablespoon butter (no substitutes)
1 teaspoon vanilla extract
1 1⁄2 teaspoons baking soda
3⁄4 pound chocolate candy coating

In a 1 1⁄2 quart microwave-safe bowl, combine sugar, corn syrup and salt; mix well. Microwave on high for 4 minutes. Stir in almonds; microwave on high for 4 minutes. Add the butter and vanilla; microwave on high for 11⁄2 minutes. Stir in baking soda. As soon as the mixture foams, quickly pour onto greased metal baking sheet.

Cool completely. Break into 2 inch pieces. Melt candy coating in a double boiler or microwave oven. Dip one side of brittle in chocolate; place on waxed paper to harden. Store in an airtight container.

Yield: about 1 pound.

*Editor’s note: This recipe was tested using a 700-watt microwave.