- 1/4 cup almond oil
- 4 cups sliced blanched almonds
- 3 cups sugar
- 1/4 cup water
- Preheat oven to 400° F. Grease a cookie sheet with the almond oil. Place the almonds on a separate baking sheet and toast them until light golden brown, about 5 minutes. Set aside.
- In a medium, very heavy-bottomed saucepan, combine the sugar and water and cook over medium-high heat until the sugar liquefies, then turns light golden brown, 15 to 20 minutes. It should register 238° F on a candy thermometer, or soft ball stage. Brush excess crystals off the sides of the pot with a wet pastry brush if necessary. Once the sugar begins to brown, watch carefully and remove from heat as soon as it is the desired color, as the sugar can burn quickly.
- Immediately add the almonds to the pot and stir quickly to incorporate. Turn out onto the prepared cookie sheet, spreading quickly to an even thickness. Allow the brittle to cool completely, then break into pieces.
If you don't like almonds, try making this brittle with walnuts or hazelnuts and their oils.