How to Make It
Preheat oven to 350°.
Spread almonds in a single layer on a baking sheet. Bake at 350° for 10 minutes or until lightly browned and fragrant. Cool completely. Measure out 1/4 cup almonds; finely chop.
Cover a baking sheet with parchment paper. Lightly coat paper with cooking spray. Set aside.
Place sugar and remaining ingredients in a large saucepan over medium-high heat; bring to a boil, stirring constantly. Cook 20 minutes or until a candy thermometer registers 310°, stirring constantly. Stir in 1 cup almonds; cook an additional 1 minute, stirring constantly. Quickly pour mixture onto prepared parchment paper, spreading to about 1/8-inch thickness. Sprinkle chopped almonds over brittle, lightly pressing to adhere. Cool completely (about 2 hours); break into pieces.
Bake a Second Batch
Because the sugar syrup needs to be handled quickly, it's best not to double the amounts in this recipe. Instead, complete one batch before making the next.