almond brittle {sms}

Candy making is new to me.  Read: I've always been afraid of boiling sugar.  (I'm also afraid of power tools, but that's because I fear drilling a hole into my finger or sawing off a limb.)

These past few months, I'm proud to say, the candy thermometer and I have become acquainted.  It ain't so bad.  Caramels, pralines, toffee; bring it on!  This week's Sweet Melissa Sundays Baking Group pick was Peanut Brittle.  I'm glad JoVonn picked it, so that I could put the thermometer to further use. After reading about the trouble some had with Melissa Murphy's recipe, I decided to go rogue and change some of the measurements.  I checked out Hanaâ's recipe, as well as one at Allrecipes.  Visit JoVonn's post for the original recipe, and see the other yummy brittles that the bakers made.

For my first attempt at brittle, I feel like it came out fabulously. I'll definitely make it again, especially with the holidays coming up.

Almond Brittle

Printable Recipe

1 cup sugar
½ cup light corn syrup
¼ cup water
¼ teaspoon kosher salt
1¼ cup roasted almonds, chopped in half
1 teaspoon vanilla
2 tablespoons butter, room temperature
¾ teaspoon baking soda

Prepare a sheet lined with a Silpat or buttered foil.

In a heavy 2 quart saucepan, combine the sugar, corn syrup, water and salt.  While stirring to dissolve the sugar, bring it to a boil over medium heat.  Set the candy thermometer in place and continue cooking, without stirring, until the mixture reaches 300ºF. (Or if you're like me and can't help it, you can give the pan a swirl every once in awhile.)

Take the pan off the heat and immediately add vanilla, butter and baking soda. Stir quickly to incorporate; add the almonds, stir, then pour onto the prepared cookie sheet and spread to desired thickness. Cool, then break into pieces.