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1
Preheat oven to 350 degrees. Place almonds on a rimmed backing sheet and toast for 10-15 minutes, stirring occasionally. Once cool, coarsely chop.
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2
Cover a large rimmed baking sheet with parchment.
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3
Combine sugar, water, and salt in heavy large saucepan. Stir over medium heat until sugar dissolves.
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4
Increase heat to medium-high and bring to boil. Boil without stirring until mixture turns caramel-colored, about 10 minutes. (If you have a candy thermometer it should register 325u00b0F.)
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5
Remove from heat; immediately stir in almonds, then butter and baking soda.
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6
Pour mixture onto prepared baking sheet. Using a wooden spoon, quickly spread to an even thickness, covering about half of the baking sheet (it doesn't have to be perfect!).
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7
Sprinkle sea salt evenly over brittle.
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8
Cool brittle completely at room temperature until firm, about 2 hours.
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9
This is the fun part! Lift the baking sheet about a foot over your kitchen counter and let it drop. Repeat this a few times until the brittle has broken into irregular pieces - some big and some small.
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10
Working in batches, cut kale crosswise into very thin slices.
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11
Using a vegetable peeler, peel the down the length of each carrot to create ribbons.
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12
Whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a slow stream, whisking constantly. Next, add goat cheese and whisk until well-combined and creamy.
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13
Toss kale and carrots in a large bowl with enough dressing to coat well, then season with salt and pepper to taste.
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14
Add brittle pieces as you would croutons, and enjoy!
