Photo: Lee Harrelson; Styling: Jan Gautro, Laura Zapalowski
3 tablespoons butter or margarine
1 1/4 cups whole almonds
1 cup DOMINO Granulated Sugar
1/4 cup water
1/2 teaspoon baking soda
How to Make It
Line a baking sheet or 15- x 10-inch jellyroll pan with aluminum foil; grease foil with butter. Set pan aside.
Melt 3 tablespoons butter in a small skillet over medium heat. Add almonds, and cook, stirring constantly, 2 minutes. Remove from heat.
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.
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.
This one just didn't work out for me. The flavor was there, but the brittle just didn't set fully. I was able to break it apart, but the brittle was grainy. I really think light corn syrup instead of the simple syrup solution would have worked better. Great flavor, though!
I'm not sure if I did something wrong or there was a problem with the recipe, but after carefully following the instructions I ended up with a dried-out crumbly mixture with no brittle holding the almonds together, and a bitter baking soda taste (the mixture, which resembled crumbly praline more than brittle, might have been edible except for that!). I would love to know if I did something wrong because I do love a good almond brittle.