Caramel Crunch

1. 1

   Prepare an ice-water bath; set aside.

2. 2

   Spread almonds on parchment paper to form a 9 x 12-inch rectangle.

3. 3

   Make the caramel: Pour the water into a medium heavy-bottom saucepan.

4. 4

   Add the sugar and salt.

5. 5

   Cook over medium heat, gently stirring occasionally, until the syrup is clear.

6. 6

   Continue cooking, without stirring, until the syrup comes to a boil, washing down the sides of the pan with a wet pastry brush 2 or 3 times to prevent crystals from forming.

7. 7

   Let the syrup boil, gently swirling the pan occasionally, until medium amber.

8. 8

   Remove from heat and set the pan in the ice-water bath to stop the cooking.

9. 9

   Pour the caramel over the almonds to cover.

10. 10

    Let cool until hardened.

11. 11

    Peel off the parchment; break the brittle into pieces.

* Per serving · 4 servings · Values may vary.

No additional tips available.