Recipes Smoked Almond Brittle 5.0 (2,042) Add your rating & review This clever sweet-and-savory brittle gets its unusual flavor from smoked almonds. The texture is light, crisp, and almost honeycomb-like. By William Werner William Werner William Werner is the founder of Craftsman and Wolves, an award-winning contemporary patisserie and cafe in the Mission and Bayview neighborhoods of San Francisco. He has been nominated multiple times for the James Beard Awards for Outstanding Pastry Chef and Outstanding Baker. Food & Wine's Editorial Guidelines Updated on September 5, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Kate Mathis Total Time: 30 mins Yield: Makes about 3/4 pound Ingredients ½ cup plus 3 tablespoons sugar ¼ cup water ¼ cup light corn syrup ¾ cup smoked almonds (4 1/2 ounces) 1 teaspoon fine sea salt 2 teaspoons unsalted butter 1 teaspoon baking soda Directions 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. 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. Rate it Print