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!
When making almond brittle candy, start with a heavy non-aluminum saucepan to encourage even cooking and to prevent the mixture from over-browning. Package individual bags of brittle for holiday gift-giving.
- 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
- 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.
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