Almond Brittle

1. 1

   Heat the oven to 350 degrees. Butter a rimmed sheet pan and set it aside.

2. 2

   Toss the almonds with the olive oil and a sprinkling of fleur de sel. Place the almonds on a baking sheet (not the buttered pan) and toast until golden and aromatic, about 4 to 6 minutes. Set aside in a warm place.

3. 3

   While the almonds are toasting, in a small heavy-bottom saucepan over medium-high heat, combine the sugar and water and cook until the mixture begins to boil. (Use a small brush dipped in cold water to brush down sugar crystals that cling to sides of pan.)

4. 4

   Boil the sugar without stirring until a candy thermometer inserted reads 310 degrees (hard-crack stage); the sugar should be golden. Remove from heat and stir in the warm toasted almonds and baking soda, if using.

5. 5

   Immediately pour the mixture onto the buttered sheet pan, spreading it into an even layer with a metal spatula. Sprinkle over a pinch of fleur de sel, then set the mixture aside until hardened, about 30 minutes.

6. 6

   Break the brittle, crushing it to desired consistency.

* Per serving · 4 servings · Values may vary.

No additional tips available.