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.
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.
So, so easy! Only one problem... it only makes 1 pound. After I made my first batch I realized that I needed to make more. Next time I am going to double the recipe. Yumm
