Italian Almond Brittle

1. 1

   Heat the oven to 400u00b0F. Place the almonds on a rimmed baking sheet and toast them until lightly golden brown (about 15 minutes) and set aside.

2. 2

   Prepare a separate baking sheet and brush it with almond oil or 1 teaspoon almond extract. If you have a Teflon baking mat, place it on the baking sheet and brush it with the almond oil. If you are using extract, first brush the sheet with butter.

3. 3

   In a medium or heavy-bottom saucepan, combine sugar and water and cook over medium-high heat until it registers 238u00b0F on a candy thermometer (hard crack stage). When the sugar and water turn to liquid add the honey and corn syrup and 2 drops of almond oil or 1 teaspoon of extract (almond oil is stronger). If you don't have a candy thermometer, use a glass of cold water and after about 15 minutes, drop a little of the syrup into the cold water. If it turns into a hard ball the candy is done. If not, keep cooking it and testing the syrup until you get a hard ball. Do not stir; brush the sugar crystals from the sides of the pan with a pastry brush dipped in water when necessary. This will prevent hard crystals from dropping into the candy. Once the sugar begins to brown, watch

4. 4

   Immediately add the toasted almonds into the candy and stir quickly to coat them. They should be completely covered with the syrup. Work very fast at this point, as the candy will begin to cool and turn hard. Spread the brittle quickly to an even thickness in the pan. Let the almond brittle cool completely and then break it into pieces by dropping the sheet on the counter. At this point you can wrap each piece in cellophane wrapping paper or serve on a candy dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.