Almond Brittle

1. 1

   Spread the oil over a baking sheet.

2. 2

   Spread almonds evenly over the surface of the sheet.

3. 3

   In a medium heavy bottomed saucepan, stir the sugar and cream of tartar into the water over low heat until dissolved.

4. 4

   When the sugar is dissolved, increase the heat to medium and stop stirring.

5. 5

   Bring to a boil and allow temperature, as measured with a candy thermometer, to 300 degrees F (hard crack stage).

6. 6

   Immediately pour the syrup over the almonds and allow to cool and harden completely.

7. 7

   Break into pieces to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.