Almond Brittle
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Almond Brittle
Last updated 6/12/2012 12:42:04 AM. Recipe ID 993. Report a problem with this recipe.
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      Title: Almond brittle
 Categories: Candies
      Yield: 1 Servings
  1 3/4 c  Whole, unblanched almonds
  1 1/3 c  Blanched, chopped almonds
    3/4 c  Packed brown sugar
    2/3 c  Light corn syrup
    1/4 c  Water
    1/4 ts Salt
      1 tb Unsalted butter
    1/2 ts Vanilla extract or flavor
    1/4 ts Almond extract or flavor
  1) Preheat oven to 325 F. 2) Place whole and chopped almonds on a
  jelly-roll pan and toast them for 15 min. in oven, tossing and
  stirring occasionally. Turn off heat and leave nuts in oven. They
  must be warm when added to syrup. 3) In heavy 1 1/2 qt. saucepan,
  stir together brn. sugar, corn syrup, water and salt. Swirl over high
  heat until sugar dissolves, washing down sides of pan with wet brush
  to remove any sugar crystals. Boil to 290 F. on candy thermometer
  without stirring. 4) Meanwhile, butter lge. baking sheet and a metal
  spatula. 5) When syrup is ready, remove from the heat and stir in the
  hot nuts, then butter, vanilla, and almond extract. 6) Pour candy
  onto baking sheet and press out as flat as possible with spatula. Let
  cool. 7) Remove the brittle from the pan and break into serving pcs.
  Pack airtight and store for 24 hrs. before serving to let flavor
  develop. Will keep for many weeks.
  Yield: 1 1/4 lbs.

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Recipe ID 993 (Apr 03, 2005)

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