Almond Brittle
This recipe is interchangeable. Use any nut of your choosing. My personal favorite is pecans, my hubby prefers nuts of any kind, but we’re talking about ALMONDS this week. #GoldenApron23
Almond Brittle
This recipe is interchangeable. Use any nut of your choosing. My personal favorite is pecans, my hubby prefers nuts of any kind, but we’re talking about ALMONDS this week. #GoldenApron23
Cooking Instructions
- 1
Combine sugar, syrup, water, salt & butter in large pot. Cook until sugar dissolves, stirring constantly.
- 2
Cover for one minute to remove sugar crystals. Remove cover. Insert candy thermometer and cook until mixture reaches soft crack stage (270* - 290*F)
- 3
Remove from heat, add almonds, stir until almonds are well coated. Return to heat until thermometer reaches hard crack stage (300* - 310*F)
- 4
Remove from heat, add baking soda and stir in well, it will foam a bit. Let foam settle a bit. Pour out onto buttered cookie sheet. Let cool completely. Break into pieces and enjoy!
- 5
For gifting, leave unbroken or break it into big chunks.
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