This clever sweet-and-savory brittle gets its unusual flavor from smoked almonds. The texture is light, crisp and almost honeycomb-like.
1/2 cup plus 3 tablespoons sugar
1/4 cup water
1/4 cup light corn syrup
3/4 cup (4 1/2 ounces) smoked almonds
1 teaspoon fine sea salt
2 teaspoons unsalted butter
1 teaspoon baking soda
How to Make It
Line a large baking sheet with a silicone mat or buttered parchment paper. In a large saucepan, combine the sugar, water and corn syrup and cook over moderate heat, stirring, until the sugar is dissolved. Using a moistened pastry brush, brush down any crystals from the side of the pan. Cook the syrup until it registers 235° to 240º on a candy thermometer. Add the almonds and salt and cook, stirring occasionally, until a deep-amber caramel forms and the thermometer registers 300°, about 5 minutes longer.
Remove from the heat and immediately stir in the butter and then the baking soda; the caramel will bubble. Pour the hot candy onto the baking sheet and spread it in an even layer with the back of a spoon. Let cool slightly, then carefully pull the warm caramel into a thin layer. Let cool completely, then break into shards.