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Almond Brittle |
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Almond BrittlePrep Time: 10 min(s) | Cook Time: 30 min(s) | Serves: 4 cups | Difficulty: Intermediate | Ethnicity: American |
Tools: | | candy/oil thermometer | | Dutch oven | | measuring cups | | measuring spoons | | sheet pan/jelly roll | | wooden spoon |
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Ingredients: | | 1 cup(s) sugar | | 1/2 cup(s) corn syrup (light) | | 1/4 cup(s) water | | 1/4 teaspoon(s) salt (iodized) | | 1 teaspoon(s) baking soda | | 1 teaspoon(s) vanilla extract | | 2 tablespoon(s) butter (unsalted) | | 1 1/2 pound almonds (blanched) - toasted | |
Steps: | | -In a dutch oven, heat sugar, corn syrup, water and salt over high heat until all ingredients melt and mixture begins to boil. | | -When your mixture reaches 300 degrees (hard crack temperature), remove the pot from the stove. | | -Gently stir in baking soda, vanilla, butter and warm almonds. Pour onto a buttered sheet pan. | | -Let cool and break into pieces. |
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