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Almond Brittle

Source of Recipe


From "The Complete Southern Cookbook" by Tammy Algood



List of Ingredients



• 1 pound blanched, slivered almonds
  
• 2 cups sugar
  
• ½ cup water
  
• 2 Tbsp light corn syrup
  
• 1 pound (4 sticks) unsalted butter
  






Instructions



1. Preheat the oven to 350°F.
   Spread the almonds in a single layer in a jelly-roll pan and toast for 10 minutes. Transfer to a large saucepan. Lightly grease the jelly-roll pan and set aside.
   
   
2. Add the sugar, water, corn syrup, and butter and place over medium-high heat, stirring often. Bring to a boil, reduce the heat to medium, and stir gently until the mixture reaches exactly 290°F on a candy thermometer. Pour the candy onto the prepared jelly-roll pan and cool completely on a wire rack.
   
   
3. When cool, crack into pieces of candy. Store in an airtight container lined with wax paper between the layers.
   
   Makes 4 cups.