Yield
Makes about 1 pound
Photo: Lee Harrelson; Styling: Jan Gautro, Laura Zapalowski

How to Make It

Step 1

Line a baking sheet or 15- x 10-inch jellyroll pan with aluminum foil; grease foil with butter. Set pan aside.

Step 2

Melt 3 tablespoons butter in a small skillet over medium heat. Add almonds, and cook, stirring constantly, 2 minutes. Remove from heat.

Step 3

Cook sugar and 1/4 cup water in a small heavy saucepan over medium-high heat, stirring constantly, until mixture starts to boil. (Use a small brush dipped in cold water to brush down sugar crystals that cling to sides of pan.) Boil without stirring about 10 minutes or until a candy thermometer reaches 310° (hard-crack stage). (Mixture should be golden.) Remove from heat, and stir in almond mixture and baking soda.

Step 4

Pour mixture immediately onto prepared baking sheet, spreading mixture quickly into an even layer with a metal spatula. Allow to stand 30 minutes or until hardened. Break into pieces.

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