3 cups sugar
1/2 cup corn syrup
1/2 cup water
2 tablespoons Roasted California Almond Oil
2 tablespoons unsalted butter
2 1/2 cups unsalted chopped almonds (I used Marcona Almonds, but any will do)
2 teaspoons sea salt
1 teaspoon vanilla extract
2 teaspoons baking soda Products You Will Need:
Roasted Almond Oil Cooking Instructions:
Grease two large baking sheets. Place the sugar and water in a heavy 5+ quart stock pot fitted with a candy or deep fry thermometer. Stir the sugar, water and salt to evenly distribute. Over low heat, stir to dissolve the sugar in the water until no granules remain. Turn up the heat to medium-high and bring the syrup to a boil. Add the butter and almond oil and almonds. Continue cooking stirring constantly until the thermometer reaches 300 degrees. Immediately remove from heat and stir in the baking soda and vanilla extract vigorously.
Pour the hot brittle on to the prepared baking sheets, dividing equally. With a greased spatula or two greased spoons, carefully stretch the hot brittle as thin as possible. Allow to cool completely and break in to pieces.
Makes about 1 3/4 pounds of brittle.
Cooking Time : 5-6 min
Servings : 10-12