Christmas Recipes - Almond Brittle

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

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