Almond Butter Brittle
This is one of those incredibly simple but awesomely tasting candies. This is the
addicting "crack" of all candies. It has wonderfully light crunch and texture. It goes
well with vanilla ice cream, or any other ice cream for that matter.
1 tablespoon plus ½ cup butter (no substitutes)
1/2 cup sugar
1 tablespoon light corn syrup
1 cup sliced almonds
Butter a 12-inch square sheet of foil with ½-tablespoon butter. Set aside. Spread
the sides of a heavy saucepan with ½-tablespoon butter. This is not necessary if
you are using a non-stick pan. Add ½ cup of butter, sugar and corn syrup. Bring to
a boil over high to medium, heat stirring constantly. Cook and stir until mixture turns
a golden brown. Fold in almonds. Quickly pour on to aluminum foil and spread out
evenly using a buttered spatula (to keep the brittle from sticking to the spatula).
Cool until firm. Remove from foil. Break candy into pieces.
Note: Do not double this recipe because the brittle sets very quickly.
addicting "crack" of all candies. It has wonderfully light crunch and texture. It goes
well with vanilla ice cream, or any other ice cream for that matter.
1 tablespoon plus ½ cup butter (no substitutes)
1/2 cup sugar
1 tablespoon light corn syrup
1 cup sliced almonds
Butter a 12-inch square sheet of foil with ½-tablespoon butter. Set aside. Spread
the sides of a heavy saucepan with ½-tablespoon butter. This is not necessary if
you are using a non-stick pan. Add ½ cup of butter, sugar and corn syrup. Bring to
a boil over high to medium, heat stirring constantly. Cook and stir until mixture turns
a golden brown. Fold in almonds. Quickly pour on to aluminum foil and spread out
evenly using a buttered spatula (to keep the brittle from sticking to the spatula).
Cool until firm. Remove from foil. Break candy into pieces.
Note: Do not double this recipe because the brittle sets very quickly.
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