Almond Brittle, MMMMMM! This is a totally, yummy, crispy, crunchy treat! It is easy to make and is great for gift giving! You can use any kind of nuts, seeds, or peanuts. Shredded coconut also makes a nice addition. Have all the ingredients for this recipe measured out and ready. This recipe requires that you move quickly. You do not have time to measure ingredients in between steps.
Kick it up a notch by using espresso instead of water and drizzling some melted chocolate over it!
1 cup white sugar
1/2 cup light corn syrup
½ teaspoon sea salt
1/4 cup water (Espresso makes a great substitution. Omit almond extract.)
1/4 tsp pure almond extract
1 1/2 cup toasted whole almonds
2 tablespoons unsalted butter, softened. Do not substitute. Only use real butter!
1 teaspoon baking soda
Prepare large baking sheet. Grease or line with silicone or Teflon sheet. Set aside.
Toast the almonds, medium heat, in a dry pan, until browned. About 5 minutes.
In a heavy 2 quart saucepan, over medium heat, boil sugar, corn syrup, 1/2 of the salt, and water. Stir until sugar is dissolved.
Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
Slowly add extract. Stir in well. Be careful it may splatter and splurt.
Stir in almonds, quickly.
Remove from heat; immediately stir in butter then baking soda; pour at once onto cookie sheet.
Sprinkle remaining salt on hot mixture.
Smooth mixture out as thin as possible. Using two forks to lift and pull mixture into rectangle about 14x12 inches;
After a few minutes it will be firm enough to lift out of pan
Cut into 18-20 1 ½ inch pieces while it is still warm
Cool to room temperature and store in an air tight container such as a mason jar