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This clever sweet-and-savory brittle gets its unusual flavor from smoked almonds. The texture is light, crisp and almost honeycomb-like. More Tasty Snacks

William Werner
May 2011

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Credit: © Kate Mathis

Recipe Summary

total:
30 mins
Yield:
Makes about 3/4 pound
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line a large baking sheet with a silicone mat or buttered parchment paper. In a large saucepan, combine the sugar, water and corn syrup and cook over moderate heat, stirring, until the sugar is dissolved. Using a moistened pastry brush, brush down any crystals from the side of the pan. Cook the syrup until it registers 235° to 240º on a candy thermometer. Add the almonds and salt and cook, stirring occasionally, until a deep-amber caramel forms and the thermometer registers 300°, about 5 minutes longer.

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  • Remove from the heat and immediately stir in the butter and then the baking soda; the caramel will bubble. Pour the hot candy onto the baking sheet and spread it in an even layer with the back of a spoon. Let cool slightly, then carefully pull the warm caramel into a thin layer. Let cool completely, then break into shards.

Make Ahead

The brittle can be stored in an airtight container at room temperature for up to 1 month.

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