Yield: 1 Large Sheet Tray
INGRIDIENTS:
1 cup Water
2 2/3 cup Sugar
½ cup Light Corm Syrup
5 tablespoons Unsalted Butter
3 cups Almonds, toasted
¾ teaspoon Baking Soda
½ teaspoon Salt
Unsalted Butter, slightly softened
INSTRUCTIONS:
Add the Baking Soda and Salt to the Toasted Almonds
Grease a Large Sheet Pan and a plastic spatula with Unsalted Butter
Combine the first set of ingredients
Using a wooden spoon, stir until incorporated
Place over medium-high heat and continue stirring until simmering
At this point the mixture should become clear
Stop stirring and continue simmering
Simmer for approximately 20-30 minutes
Watch Very Closely
Simmer until 350 degrees, or deep amber in color
Do Not Allow to Burn
Remove from the heat
Using the wooden spoon, immediately stir the Almond mixture into the caramel
As soon as the two mixtures are combined, pour out onto the Buttered Sheet Tray
Using the Buttered spatula spread the Brittle out to a uniform thickness
Work Quickly as the Brittle will Harden with Rapidity
Allow to cool on a Sheet Rack for 1 hour or until cool to the touch
Break into desired size